Chocolate Almond Toffee Bark
Chocolate Almond Toffee Bark
This Chocolate Almond Toffee Bark is an absolute family fav at Christmas time! It’s crunchy, sweet and simply addictive. I made some ahead of time this year to keep in the fridge until Christmas. My husband came home and said, “where is it? I have to try it!” I said, “No, it’s for Christmas!”… he opens the fridge to look for it again. I am definitely going to have to hide it! Needless to say, this recipe is a winner. Also, if all of the steps are done right, it’s fairly quick and easy to make. It can be done in about 30 minutes from start to finish. It would make such a tasty gift or add-on to a gift for the holidays. Or, just make a batch for yourself and your family!
This recipe only uses very few and simple ingredients:
Unsalted Butter - Unsalted butter is always best to use for “baking” to ensure that the final product isn’t overly salty.
Granulated Sugar - I like to use the organic, unrefined stuff, but any variety of granulated, white sugar will work.
Sea Salt - Believe it or not, adding salt can make or break this recipe, so do NOT forget to add this crucial ingredient!
Chocolate Chips - Any kind of chocolate chips or chunks will work for this recipe, but I recommend dark chocolate to balance out the sweetness of the toffee.
Almonds - I love to add roasted, chopped almonds but you can use any nut here.
Flakey Sea Salt - I LOVE salted caramel and salted chocolate, so it really works well in this recipe. Make sure you use finishing salt, like Maldon, not just any salt.
Why did my toffee separate?
How frustrating it is when your toffee separates! It could be due to a few things:
You forgot the salt or didn't add enough. The salt acts as a stabilizer and is a very important ingredient in bring the toffee together!
You over-stirred when the toffee was boiling. Once the toffee is boiling, it is important to stir gently on and off every 30 seconds or so and not more than that.
You dramatically increased or decreased the heat quickly. Turning the heat up or down too quickly can shock the toffee and make it sieze. Try to keep it at the same temperature the entire time that it is boiling.
I have tried to save separated toffee before and unfortunately have not had any luck. I know people can do it, but I haven’t been able to. Sadly, when this happens, you may have to start from scratch.
Chocolate Almond Toffee Bark
Ingredients
- 1 cup unsalted butter
- 1 cup granulated sugar
- 1/2 tsp sea salt
- 1 tsp vanilla
- 1 cup dark chocolate chips
- 1/2 cup almonds
- 2 tsp flakey sea salt
Instructions
- Line a baking sheet with parchment paper and set aside.
- On another baking sheet, spread out the almonds and roast them at 350F for 10 minutes. Let them cool and then chop them into small pieces. Set aside
- In a heavy-bottomed medium-sized pot, melt the butter, sugar and salt over low-medium heat. (Don't forget the salt!) Whisk consistently until the butter is fully melted and the sugar has dissolved.
- Once the mixture is boiling, stir only every 15 seconds to allow the toffee to caramelize. Stir gently in a circular motion. Boil the mix until the toffee reads 295F on your candy thermometer. Remove from the heat and stir in the vanilla.
- Immediately pour the toffee onto the parchment-lined baking sheet and spread out in a thin, even layer. It will cool and set up very fast, so you need to work fast as well.
- Sprinkle the chocolate chips all over the toffee and cover the pan with aluminum foil to keep the heat in. Let sit for 5 minutes.
- Remove the aluminum foil and spread the melted chocolate all over the toffee in an even layer.
- Sprinkle the bark with the chopped almonds and flakey sea salt and transfer the pan to the fridge to set up for about 10-15 minutes.
- Break up the bark into small pieces and enjoy!