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
ENGLISH TOFFEE
Make and share this English Toffee recipe from Food.com.
Provided by Bertha C.
Categories Candy
Time 25m
Yield 1 pound
Number Of Ingredients 6
Steps:
- In heavy saucepan, combine butter, sugar, water, and salt.
- Cook to hard-crack stage (300°F) stirring with a WOODEN SPOON constantly and watching carefully. Do not try a plastic spoon, it will melt into your delicious candy!
- Immediately pour into ungreased 13"x9" pan.
- Cool until hard.
- Melt chocolate over hot, but not boiling water.
- Spread over toffee; sprinkle with nuts, pressing them into chocolate.
- Let stand 2-3 hours or chill 30 minutes.
- Break into bite-size pieces.
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.
DARK CHOCOLATE BARK
Steps:
- Melt the two chocolates in a heatproof bowl set over a pan of simmering water.
- Meanwhile, line a sheet pan with parchment paper. Using a ruler and a pencil, draw a 9-by-10-inch rectangle on the paper. Turn the paper face-down on the baking sheet.
- Pour the melted chocolate over the paper and spread to form a rectangle, using the outline. Sprinkle the cashews, apricots and cranberries over the chocolate. Set aside for 2 hours until firm. Cut the bark in 1-by-3-inch pieces and serve at room temperature.
Nutrition Facts : Calories 150 calorie, Fat 9 grams, SaturatedFat 4 grams, Cholesterol 1 milligrams, Sodium 37 milligrams, Carbohydrate 19 grams, Fiber 2 grams, Protein 2 grams, Sugar 14 grams
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.
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.
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
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DARK CHOCOLATE TOFFEE BARK - KEVIN IS COOKING
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4.9/5 (8)Total Time 15 minsCategory DessertCalories 201 per serving
- In a medium saucepan, heat butter and sugar on medium heat. Swirl the pot to stir and add 1/4 teaspoon sea salt flakes (or kosher salt). Using a whisk to incorporate the butter and sugar. It will look separated at first and as you stir it will come together and look like a thick vanilla pudding. (See Note 1)Using common sense as this is very hot, whisk carefully every minute or so being careful not to splatter the hot sugar mixture. Cook for 12 minutes, it should be a deep golden brown. Do not burn this!
- Remove from heat and with a heat proof spatula spread onto a silicone or aluminum foil lined baking sheet to about 1/4 inch thickness.
- Sprinkle the mini chocolate chips on top and allow to melt for a minute or two. Spread evenly until chocolate covers toffee. Sprinkle top with 1 teaspoon sea salt flakes and refrigerate for 10 minutes to cool, any more and it gets condensation droplets. Remove and set on counter to cool completely and harden. (See Note 2). Break into pieces and enjoy.
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