Dark Chocolate And Toffee Bark Food

DARK CHOCOLATE-PECAN TOFFEE

Steps:

• Preheat oven to 350°F. Butter a rimmed baking sheet.
• Spread pecan halves on a second rimmed baking sheet and toast just until fragrant, 7 to 8 minutes; cool. Arrange 1 cup toasted pecans, flat side down, in a single layer on prepared baking sheet, leaving a 2- to 3-inch border along sides of baking sheet. Chop remaining 1/2 cup pecans; set aside.
• Combine butter, sugars, salt, vanilla, and 1/4 cup water in a medium saucepan. Cook over medium-low heat, stirring constantly, until mixture reaches 290°F, 18 to 20 minutes. Slowly pour hot caramel mixture over pecans, making sure to fully cover each nut and leaving the 2- to 3-inch border around baking sheet.
• Sprinkle chocolate evenly over toffee; let sit until slightly melted. Spread chocolate, in an even layer, with a small rubber scraper or offset spatula. Sprinkle with chopped pecans and sea salt. Let stand 20 minutes, then refrigerate until cool and set, 40 to 45 minutes. Break into small pieces.

DARK CHOCOLATE AND TOFFEE BARK

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.

DARK CHOCOLATE PECAN TOFFEE BARK

Steps:

• Line a cookie sheet with parchment paper. Set aside.
• In a glass bowl, microwave melting wafers in 30 second increments, stirring until melted. Alternatively, melt using a double boiler on the stove top.
• Add pecans and toffee to melted chocolate. Stir to coat.
• Pour mixture onto parchment paper. Using a spatula, spread chocolate into a thin, even layer. Your bark should be about 1/4" thick and make about a 10 to 12 inch circle with no holes.
• Place cookie sheet into refrigerator to harden, about 10-15 minutes. Break into pieces and store in a sealed container for up to 2 weeks.

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.

CHOCOLATE-COVERED ALMOND TOFFEE BARS

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.

CHOCOLATE GRAHAM TOFFEE BARK

Steps:

• Gather the ingredients.
• Preheat the oven to 350 F. Line a 15x10-inch jellyroll pan with nonstick foil.
• Arrange whole graham crackers to fit the bottom of the pan in a single layer, breaking up the last few to fit the space.
• Melt butter in a medium saucepan over medium heat.
• Add brown sugar and white sugar. Stir to combine.
• Bring the mixture to a boil. Reduce the heat and let the mixture gently bubble for 4 minutes. Remove it from the heat.
• Carefully pour the sugar/butter mixture evenly over the graham cracker layer. Spread to cover the cracker layer. Bake for 10 minutes.
• When done, remove the pan from oven and let it rest until the bubbling subsides.
• Sprinkle 2 cups semisweet chocolate chips evenly over the top. Wait about 2 minutes for chocolate to melt, then use a spatula to gently spread chocolate chips into an even layer on top of the toffee graham crackers.
• Sprinkle with the chopped macadamia nuts, pressing them down gently into the chocolate.
• Cool to room temperature, then refrigerate for 2 hours.
• Peel the foil from the chilled bark. Crack the bark into 2-inch irregular pieces.
• Refrigerate any leftovers.
• Serve and enjoy!

BUTTERFINGER TOFFEE BARK RECIPE BY TASTY

Steps:

• Preheat the oven to 400 °F.
• Line cookie sheet with saltine crackers in a single layer.
• In a saucepan, combine the sugar and the butter. Bring to a boil and boil for 3 minutes. Immediately pour over saltines and spread to cover crackers completely.
• Bake at 400 °F for 5 to 6 minutes. Remove from the oven and sprinkle chocolate chips over the top. Let sit for 5 minutes. Spread melted chocolate and top with crushed Butterfinger.
• Cool completely, break into pieces and serve.

DARK CHOCOLATE TOFFEE BROWNIE BARK

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.