Dark Chocolate Pecan 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 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 PECAN BARS

Steps:

• Make the crust: Preheat the oven to 350 degrees F. Line a 9-by-13-inch baking dish with foil, leaving a 2-inch overhang on two sides; coat the foil with cooking spray. Pulse the pecans in a food processor until finely ground. Add the flour, granulated sugar and salt and pulse to combine. Add the cold butter and pulse until the dough starts clumping together (it will still be crumbly). Transfer to the baking dish and press into an even layer with your fingers. Bake until golden brown and set, 25 to 30 minutes.
• Meanwhile, make the topping: Whisk the corn syrup, granulated sugar, brown sugar, eggs, melted butter, vanilla and salt in a large bowl until smooth, then stir in the pecans.
• Spread the topping over the warm crust and sprinkle evenly with the chocolate. Return to the oven and bake until the top is set and no longer jiggly, 25 to 30 minutes. Transfer to a rack and let cool completely in the pan. Remove and cut into diamonds or squares.

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 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.

CHOCOLATE PECAN BARK

Steps:

• Microwave semi-sweet and white chocolates in separate microwavable bowls on HIGH 2 min. or until chocolates are almost melted, stirring after 1 min. Stir until chocolates are completely melted.
• Stir 1/2 cup nuts into each chocolate. Alternately spoon chocolate mixtures onto wax paper-covered baking sheet or tray; swirl with knife several times for marble effect.
• Refrigerate 1 hour or until firm. Break into pieces.