Introduction: This recipe makes a classic buttery toffee layer topped with melted chocolate and crushed nuts (optional). It’s crunchy, rich, and perfect for gifting, storing, or snacking. The toffee cooks on the stove until it reaches the right temperature, then it gets poured, cooled, and broken into shards just like the picture.
Ingredients: 1 cup unsalted butter 1 cup granulated sugar 1/4 teaspoon salt 1 teaspoon vanilla extract 2 tablespoons water 1 1/2 cups semi-sweet or milk chocolate chips 1/2 cup finely crushed nuts (optional, traditionally almonds or pecans)
Instructions:
Step 1: Prepare Your Pan. Line a baking sheet with parchment paper or a silicone mat. You want a flat surface so the toffee spreads evenly.
Step 2: Start the Toffee. In a medium heavy-bottom saucepan, add the butter, sugar, water, and salt. Place the pot over medium heat. Stir constantly with a wooden spoon or heatproof spatula until the butter melts and everything combines.
Step 3: Cook to Hard Crack Stage. Continue cooking the mixture, stirring often, as it bubbles and thickens. It will change color from pale yellow to deeper golden. You want it to reach 300°F (150°C) on a candy thermometer. If you don’t have a thermometer, cook until the mixture becomes a deep amber color and pulls away slightly from the sides of the pan.
Step 4: Stir in the Vanilla. Once the toffee reaches temperature, remove the pot from the heat and stir in the vanilla extract. Be careful, it may bubble.
Step 5: Pour the Toffee. Immediately pour the hot toffee mixture onto the prepared lined baking sheet. Spread it quickly and evenly using an offset spatula before it hardens.
Step 6: Add the Chocolate. Sprinkle the chocolate chips evenly over the hot toffee. Let them sit for 3 to 5 minutes until they soften and melt from the heat. Use a spatula to spread the melted chocolate into a smooth layer.
Step 7: Add Nuts (Optional). If using, sprinkle finely crushed nuts over the melted chocolate. Press gently so they stick.
Step 8: Cool Completely. Let the toffee sit at room temperature until fully hardened. You can place it in the refrigerator for faster cooling.
Step 9: Break Into Pieces. Once solid, lift the toffee sheet from the pan and break it into irregular shards using your hands.
Step 10: Store Properly. Place the broken pieces in an airtight container. Store at room temperature for up to two weeks, or in the fridge for up to a month.
Tips: Use real butter, not margarine, to ensure the toffee sets properly. Stir consistently but not too vigorously to avoid separating the mixture. If the chocolate doesn’t melt fully on top of the toffee, warm the tray in the oven for 1 minute at low heat.
Conclusion: This homemade chocolate toffee bark is crunchy, buttery, sweet, and easy to make with just a few ingredients. It tastes like a gourmet candy but requires only basic kitchen tools. Perfect for holidays, parties, or keeping in a jar for a simple treat anytime.