DARK CHOCOLATE AND TOFFEE BARK
This is a quick and easy confection that can be enjoyed by kids, adults, and everyone in between! I love dark chocolate and English toffee together, and the peanuts make this into a delicious salty and sweet treat that everyone will love!
Provided by jsp1073
Categories Desserts Candy Recipes Nut Candy Recipes
Time 1h15m
Yield 24
Number Of Ingredients 3
Steps:
- Line an 18-inch baking sheet with aluminum foil, making sure to cover the edges and corners.
- Fill the bottom pot of a double boiler 1/4 full with water and bring to a boil over medium heat. Melt chocolate in the double boiler, stirring constantly until fully melted, about 5 minutes.
- Pour melted chocolate onto the prepared baking sheet. Use a spatula to spread in a thin layer. Sprinkle toffee bits and peanuts evenly on the chocolate.
- Freeze until solid, about 1 hour. Break into small pieces by hand.
Nutrition Facts : Calories 90.6 calories, Carbohydrate 9.7 g, Cholesterol 1.2 mg, Fat 5.9 g, Fiber 0.5 g, Protein 1.7 g, SaturatedFat 2.4 g, Sodium 47.3 mg, Sugar 0.2 g
SALTINE TOFFEE BARK
These salty-sweet treasures make delightful gifts, and their flavor is simply irresistible. The bark is like brittle, but better. Get ready for a new family favorite! -Laura Cox, Brewster, Massachusetts
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 2 pounds.
Number Of Ingredients 5
Steps:
- Line a 15x10x1-in. baking pan with heavy-duty foil. Arrange saltines in a single layer on foil; set aside., In a large heavy saucepan over medium heat, melt butter. Stir in sugar. Bring to a boil; cook and stir for 1-2 minutes or until sugar is dissolved. Pour evenly over crackers., Bake at 350° for 8-10 minutes or until bubbly. Immediately sprinkle with chocolate chips. Allow chips to soften for a few minutes, then spread over top. Sprinkle with toffee bits. Cool., Cover and refrigerate for 1 hour or until set. Break into pieces. Store in an airtight container.
Nutrition Facts : Calories 171 calories, Fat 12g fat (7g saturated fat), Cholesterol 21mg cholesterol, Sodium 119mg sodium, Carbohydrate 18g carbohydrate (11g sugars, Fiber 1g fiber), Protein 1g protein.
CHOCOLATE BARK
This is the easiest recipe I think I own. My kids are always asking me to make it because it is so good!
Provided by wanda
Categories Desserts Chocolate Dessert Recipes Milk Chocolate
Time 1h26m
Yield 40
Number Of Ingredients 4
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line an 11x17-inch rimmed baking sheet with parchment paper. Spread saltine crackers on baking sheet in a single layer, salted sides up.
- Combine butter and brown sugar in a saucepan; melt together over medium heat, stirring well until mixture turns a caramel color, about 5 minutes. Pour caramel mixture over crackers and spread evenly.
- Bake in the preheated oven until just bubbly, about 5 minutes. Remove from oven and let cool briefly.
- Melt chocolate chips in a microwave-safe bowl in the microwave in 15-second intervals, stirring after each melting, 1 to 3 minutes. Pour chocolate over crackers and spread evenly.
- Transfer baking sheet to the refrigerator and chill until bark hardens, about 1 hour. Break bark up into pieces.
Nutrition Facts : Calories 119.8 calories, Carbohydrate 12.6 g, Cholesterol 15 mg, Fat 7.8 g, Fiber 0.1 g, Protein 0.9 g, SaturatedFat 4.7 g, Sodium 80.6 mg, Sugar 9.9 g
WHITE CHOCOLATE TOFFEE
"I think the ultimate comfort food might be candy - any kind of candy, from a store-bought Snickers bar to handmade chocolate truffles. In addition to giving us that wonderful sugar rush, candy makes us feel like we're kids again. When I had my specialty-food store, Barefoot Contessa, the checkout counter was piled high with glassine bags filled with candy - not fancy liqueur-soaked bittersweet truffles; rather, bags of old-fashioned candy corn and M&M's. I started making the bags one year because I thought they'd be fun for Christmas, and they were so popular that I just kept making them all year. When customers were checking out, they'd pick up a bag and say, "Oh, the kids will love these!" Sure, I would think. The kids. The kids will never even see them because you're going to eat those malted milk balls on the way home! While store-bought candy is a treat, there really is nothing like homemade candy. Making candy sounds complicated, but for this White Chocolate Toffee you don't even need a candy thermometer. You just make a caramel, pour it into a cake pan, melt some white chocolate to pour on top, then sprinkle it with all kinds of crunchy, salty and sweet dried fruits and nuts. The hardest part of the process is waiting the two hours for the toffee to harden before you break it into shards and eat it!" says Ina.
Provided by Ina Garten
Categories dessert
Time 2h45m
Yield 25 to 30 pieces of toffee
Number Of Ingredients 10
Steps:
- Generously grease a 9-by-12-inch metal cake pan with butter, making sure all the sides and corners are greased. Combine the butter, sugar, vanilla and kosher salt in a medium (10- to 11-inch) pot or Dutch oven, such as Le Creuset. Heat over medium heat, stirring occasionally, until the butter melts. Continue cooking for 8 to 10 minutes, stirring frequently with a wooden spoon, until the mixture turns a pale golden color. Continue to cook, stirring constantly, until the mixture turns a deep caramel color. (Be careful, it will be extremely hot!) Immediately pour the mixture into the prepared pan, tilting the pan to distribute it evenly. Set aside to cool for 5 minutes, then use a paring knife to score lines in large irregular serving pieces. Allow the toffee to cool for 5 minutes, then retrace the lines you drew with the paring knife.
- Meanwhile, melt the white chocolate in a heatproof bowl set over a pan of simmering water (see Cook's Note). Pour the chocolate over the toffee, using a spatula to spread it evenly. Immediately sprinkle on the cashews, pistachios, ginger and cranberries so they're evenly distributed. Sprinkle with fleur de sel and set aside at room temperature for at least 2 hours, until the chocolate is completely set. Break into pieces along the scored lines and serve at room temperature.
CHOCOLATE-COVERED ALMOND TOFFEE BARS
Provided by Food Network
Categories dessert
Time 3h25m
Yield 1 (2-pound) block, 10 by 13 inches
Number Of Ingredients 8
Steps:
- Position rack in center of oven and preheat oven to 375 degrees F.
- Spread nuts on a baking tray and bake until toasted, 10 to 15 minutes, turning nuts after 7 to 8 minutes to ensure even toasting. Cool and chop coarsely. You should have about 2 cups. Set aside. Clean baking tray and coat with vegetable oil or vegetable oil spray. Spray both sides of the offset spatula with vegetable oil spray. Set aside.
- Make the toffee: Place sugar in a small deep saucepan. Add the corn syrup and water or rum and, over medium heat, bring to a boil. Let boil until large bubbles form on the surface, 3 to 4 minutes. Cover with foil and boil 5 minutes longer.
- Add the pieces of butter and continue cooking, uncovered, over medium heat until temperature reaches 300 degrees F on a candy thermometer, about 30 minutes. (The candy thermometer has a clip on the side that can be slid up or down. If desired, you can fit the thermometer on the side of the pan, making sure that it rests in the mixture, not on the bottom of the pan, so that the reading is accurate.) Remove from heat and immediately add the salt, baking soda, and 1 cup of chopped nuts. Stir with a wooden spoon until well combined.
- Pour the toffee mixture on the oiled baking tray and, using the offset spatula, spread the mixture out, making a block about 10 by 13 inches. The toffee will thicken very quickly, so work as fast as you can. When cool, blot some of the oil or vegetable spray with a clean towel.
- While the toffee mixture is cooling, melt the chocolate in a medium heatproof bowl placed over simmering water. When almost melted, turn off heat and let the chocolate continue to melt, stirring occasionally. Keep warm.
- When you can lift up the block of toffee, transfer it to a flat work surface or to a clean baking tray. Pour the melted chocolate over the toffee, spreading to cover the entire surface and, before the chocolate cools, sprinkle with the remaining chopped nuts. If the chocolate takes a long time to harden, refrigerate for about 10 minutes to set the chocolate.
- Return the block of toffee to the work surface and break up into pieces approximately 1 to 1 1/2 inches wide. Then cut into smaller pieces, as desired. Use as needed.
DARK CHOCOLATE TOFFEE BROWNIE BARK
If you love a thick fudgy brownie, where the inside is almost a bit under-done, but the crackly edges, this may become your favorite. This is brownie bark. Basically, the entire pan is full of edge pieces (now there's no need to hoard the corners). From heathersfrenchpress.com
Provided by Sharon123
Categories Dessert
Time 35m
Yield 1 batch
Number Of Ingredients 11
Steps:
- Combine the flour, salt, baking soda, and cocoa powder (set aside).
- In a small saucepan melt the butter and chocolate {let cool slightly).
- Beat the egg, egg white, and sugar until frothy.
- Add the vanilla, and the melted chocolate.
- Slowly add in the flour.
- Stir just until all of the ingredients are incorporated.
- Line a jelly roll pan with parchment.
- Spread the brownie batter to cover the entire bottom of the pan (a very thin layer).
- Sprinkle on the toffee bits.
- Bake at 325 for 20 minutes.
- Remove from the oven and cut {I recommend using a pizza cutter}but do not separate the pieces.
- Return to the oven and bake an additional 5 minutes.
- Cool completely and break into pieces.
Nutrition Facts : Calories 2195.1, Fat 122, SaturatedFat 74.4, Cholesterol 308, Sodium 1464.6, Carbohydrate 294.5, Fiber 27.2, Sugar 202.1, Protein 36
NUTTY CHOCOLATE TOFFEE BARK
Nutty Chocolate Toffee Bark
Provided by Alison Roman
Categories Bon Appétit Dessert Kid-Friendly Chocolate Candy Vegetarian Pescatarian Wheat/Gluten-Free Soy Free Kosher Small Plates
Yield 8 servings
Number Of Ingredients 13
Steps:
- Lightly coat a large rimmed baking sheet with nonstick spray. Combine butter, granulated and brown sugars, kosher salt, and 2 Tbsp. water in a large heavy saucepan fitted with candy thermometer. Cook over medium-high heat, swirling pan occasionally, until thermometer registers 300° (toffee should be a deep golden brown), 7-9 minutes.
- Remove toffee from heat and carefully stir in vanilla. Sprinkle baking soda evenly over surface and stir just until incorporated (be careful not to overmix). Quickly scrape mixture onto prepared baking sheet and tilt from side to side to spread mixture slightly; let cool 10 minutes.
- Drizzle chocolate over toffee and spread evenly with an offset spatula or large metal spoon. Scatter nuts and seeds over top, then sprinkle with sea salt. Let sit until chocolate is firm, at least 2 hours. Break into large shards.
- Do Ahead
- Toffee can be made 3 days ahead. Store airtight at room temperature.
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