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Chocolate-Almond Toffee Bark

Ingredients

Directions

  1. Preheat oven to 350°F.
  2. Place almonds onto a parchment-lined baking sheet. Transfer to oven and toast for 10 minutes, stirring halfway through.
  3. Roughly chop 1 cup of the almonds and set them aside. Arrange the remaining 2 cups of almonds into a rectangular shape on the lined baking sheet.
  4. Melt butter in a heavy-bottomed 3-quart saucepan. Add the sugar, water, vanilla, and salt. Stir until sugar dissolves then place candy thermometer on the edge of the pot. Bring to a boil over moderate heat. Stirring with a wooden spoon, cook toffee for about 10 minutes or until it reaches 300°F on the candy thermometer.
  5. Remove from heat and give a final stir to eliminate air bubbles. Immediately pour toffee over the almonds on the baking sheet to create a rectangular shape. Set aside to cool completely.
  6. Place chocolate in the top of a double boiler set over a saucepan of barely simmering water. Melt the chocolate, stirring until smooth.
  7. Pour the chocolate over the completely cooled toffee, spreading it out evenly with an offset spatula.
  8. Sprinkle toffee with sea salt flakes, followed by chopped almonds.
  9. Chill toffee uncovered until firm (about 1 hour) before breaking it up into chunks.
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Chocolate-Almond Toffee Bark

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Toasted almonds coated with a rich, buttery toffee, then covered with melted chocolate and ground almonds…

  • clock icon
    40 MIN
  • 6 C SERVINGS
Chocolate-Almond Toffee Bark cracked into chunks

Hear that? This CHOCOLATE-ALMOND TOFFEE BARK is calling your name!

Even we stood there transfixed the first time we started munching on this CHOCOLATE-ALMOND TOFFEE BARK. Everything, and we mean everything, about it is fantastic. From start to finish, this is one recipe we know you and everyone lucky enough to crack off a chunk will love.

This recipe first premiered when I virtually visited our friends at CHCH Morning Live. Within minutes of that segment, our inbox was flooded for requests for this recipe. Like you, all those confection-craving folks were on to a good thing. Since this recipe is so popular, do as we did and share it with others – PIN it to a favourite Pinterest board or forward the story LINK to their inbox. They’ll all love you for it.

‘Nuff with the preamble, let’s make this CHOCOLATE-ALMOND TOFFEE BARK, ‘kay?

Ingredients for Chocolate-Almond Toffee Bark

YOU GOT THIS

No seriously, you really do. Everything shown in this ingredient shot is readily available at your local supermarket if you don’t already have them on hand. Sometimes when posting a recipe, we give specifics on things you’ll need to do before starting the recipe. Not this time. Just get to it!

Whole almonds

ALMOND JOY

Almonds are often referred to as the nut of the Middle East and are native to Iran. They’re loaded with fibre and protein so they’re good for us too. Another good thing is how there’s no problem finding them at the grocery store. Using organic almonds will amp up the flavour of your bark, so go that route if you can.

The toffee cooking over moderate heat

TOFFEE

Making the buttery toffee for this bark recipe is also easy work, but please take note of the following points on cooking and working with toffee. 

First, use a heavy-bottomed 3-quart pot. The heavy bottom will prevent the toffee from cooking unevenly and burning on the bottom. The size is important because the mixture will bubble up when it first starts to cook, so it’s important the pot is big enough to prevent a boil-over.

A candy thermometer and offset spatulaThe tools needed for the recipe

COOK TEMP

It’ll take about 10 minutes for the toffee to cook down to the perfect, thickened amber colour we want. The first time you make it, stay at the stove, stirring the mixture while it cooks. The second part to this lesson is the use of a candy thermometer. We’ve provided a link to purchase below.

The toffee cooked to 300°F.

A candy thermometer makes this process effortless. Basically, you cook until the temperature reaches 300°F. When it does, remove the pot from stovetop, drop the thermometer into a bowl or glass of warm water (makes cleanup way easier), give the toffee a stir to eliminate the bubbles then pour it over the almonds. It’s all very straightforward.

The toasted whole almonds covered with toffee

COVER ME

Don’t be nervous about pouring the hot toffee over the whole toasted almonds. Drizzle it slowly, moving it across the surface of the nuts. It fills in the gaps and the quantity covers the nuts perfectly. Make sure to let the toffee cool and harden completely before adding the chocolate.

Semisweet chocolate melted to a smooth consistency

CHOCOLATE

We used semisweet chocolate for the recipe but have tried it with dark chocolate too. Milk chocolate isn’t suggested as it’ll make the bark way too sweet. Make sure to melt the chocolate chips until nice and smooth before applying the melted chocolate to the toffee coated almonds. An offset spatula helps with this task and I’ve also provided a link to purchase this essential tool down below.

The Chocolate-Almond Toffee Bark cooling

FINISH UP

Two things make this recipe for CHOCOLATE-ALMOND TOFFEE BARK sing. The first is a sprinkling of sea salt flakes to pump up that salty-sweet flavour mix we love so very much. The second finishing touch is the chopped roasted almonds that give the bark its relaxed “try me” vibe.

The Chocolate-Almond Toffee Bark packaged up a gifts

TOTAL PACKAGE

We know you may be tempted to hoard this scrumptious confection, but why not instead share the joy? It’s a wonderful gift idea packaged up in fancy boxes or sparkling cello bags. It’s especially lovely stacked in a large swing-cap jar and tagged as a gift.

The Chocolate-Almond Toffee Bark

We often end posts with suggestions on other things that pair well with this feature recipe and in this case we’ve got lots of suggestions. For a high-level overview, click HERE to access our HOLIDAY BAKING & CONFECTIONS COLLECTION. If bark is your thing, we also know you’ll love this CHOCOLATE PEPPERMINT BARK. Yay!

CHOCOLATE-ALMOND TOFFEE BARK is a favourite treat!

PIN ME!

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Chocolate-Almond Toffee Bark

WATCTV

Products used in this recipe

Just click on the below links to purchase items through Amazon.com and add them to your collection. Happy shopping!

Chocolate-Almond Toffee Bark

Ingredients

  • 3 cups whole almonds
  • 1 stick (½ cup) butter
  • cups granulated sugar
  • 1/3 cup water
  • 1 teaspoon vanilla
  • ¼ teaspoon kosher salt
  • 1 cup semisweet or dark chocolate chips
  • sea salt flakes

Directions

  1. Preheat oven to 350°F.
  2. Place almonds onto a parchment-lined baking sheet. Transfer to oven and toast for 10 minutes, stirring halfway through.
  3. Roughly chop 1 cup of the almonds and set them aside. Arrange the remaining 2 cups of almonds into a rectangular shape on the lined baking sheet.
  4. Melt butter in a heavy-bottomed 3-quart saucepan. Add the sugar, water, vanilla, and salt. Stir until sugar dissolves then place candy thermometer on the edge of the pot. Bring to a boil over moderate heat. Stirring with a wooden spoon, cook toffee for about 10 minutes or until it reaches 300°F on the candy thermometer.
  5. Remove from heat and give a final stir to eliminate air bubbles. Immediately pour toffee over the almonds on the baking sheet to create a rectangular shape. Set aside to cool completely.
  6. Place chocolate in the top of a double boiler set over a saucepan of barely simmering water. Melt the chocolate, stirring until smooth.
  7. Pour the chocolate over the completely cooled toffee, spreading it out evenly with an offset spatula.
  8. Sprinkle toffee with sea salt flakes, followed by chopped almonds.
  9. Chill toffee uncovered until firm (about 1 hour) before breaking it up into chunks.

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