Toffee Chocolate Bark With Toasted Almonds Recipes

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BEST TOFFEE EVER - SUPER EASY



Best Toffee Ever - Super Easy image

Chocolate and almonds top off a rich buttery toffee. A simple recipe that you could easily remember and whip up any time. I always get compliments and requests for more. Use any type of nut that you like in place of the almonds.

Provided by FUNKYSEAMONKEY

Categories     Desserts     Candy Recipes     Toffee Recipes

Time 1h20m

Yield 32

Number Of Ingredients 5

2 cups butter
2 cups white sugar
¼ teaspoon salt
2 cups semisweet chocolate chips
1 cup finely chopped almonds

Steps:

  • In a large heavy bottomed saucepan, combine the butter, sugar and salt. Cook over medium heat, stirring until the butter is melted. Allow to come to a boil, and cook until the mixture becomes a dark amber color, and the temperature has reached 285 degrees F (137 degrees C). Stir occasionally.
  • While the toffee is cooking, cover a large baking sheet with aluminum foil or parchment paper.
  • As soon as the toffee reaches the proper temperature, pour it out onto the prepared baking sheet. Sprinkle the chocolate over the top, and let it set for a minute or two to soften. Spread the chocolate into a thin even layer once it is melted. Sprinkle the nuts over the chocolate, and press in slightly. Putting a plastic bag over your hand will minimize the mess.
  • Place the toffee in the refrigerator to chill until set. Break into pieces, and store in an airtight container.

Nutrition Facts : Calories 226 calories, Carbohydrate 20 g, Cholesterol 30.5 mg, Fat 16.9 g, Fiber 1.1 g, Protein 1.5 g, SaturatedFat 9.3 g, Sodium 101.1 mg, Sugar 18.4 g

TOFFEE & CHOCOLATE BARK WITH TOASTED ALMONDS



Toffee & Chocolate Bark with Toasted Almonds image

Shortbread cookies, toffee and roasty-toasty almonds team up for a treat that's both crunchy and chewy. This candy is a huge hit with my family and friends. -Nancy Mock, Colchester, Vermont

Provided by Taste of Home

Time 25m

Yield 2 pounds.

Number Of Ingredients 5

1 package (9 ounces) Girl Scout Shortbread / Trefoils® cookies
3/4 cup butter
3/4 cup packed light brown sugar
1 package (12 ounces) semisweet chocolate chips
1/2 cup sliced almonds, toasted and coarsely chopped

Steps:

  • Preheat oven to 350°. Line a greased 15x10-in. rimmed baking pan with parchment paper coated with cooking spray. Arrange cookies in pan., Microwave butter until melted; whisk in brown sugar. Microwave 2 minutes, stirring every 30 seconds, until mixture is a thick caramel sauce. Pour sauce over cookies, covering each completely., Bake until puffed up and bubbly, about 10 minutes (do not allow to burn). Cool on a wire rack. Sprinkle chocolate chips evenly over hot caramel. Let stand 5 minutes; spread chocolate over caramel. Top with almonds., Refrigerate baking pan until chocolate and caramel have hardened, about 1 hour. Break or cut bark.

Nutrition Facts :

ALMOND TOFFEE BARK



Almond Toffee Bark image

Categories     Candy     Chocolate     Nut     Christmas     Vegetarian     Kid-Friendly     Halloween     Almond     Winter     Chill     Edible Gift     Double Boiler     Gourmet     Small Plates

Yield Makes about 36 pieces

Number Of Ingredients 8

3 cups (10 ounces) sliced almonds
1 stick (1/2 cup) unsalted butter, softened
1 1/2 cups sugar
1/3 cup water
1 tablespoon fresh lemon juice
1/2 teaspoon vanilla
1/4 teaspoon salt
6 ounces fine-quality bittersweet chocolate (not unsweetened)

Steps:

  • Preheat oven to 350°F. and oil a large baking sheet.
  • In a large baking pan spread almonds evenly and toast in middle of oven, stirring nuts halfway through toasting, until golden, about 10 minutes. In a 3-quart heavy saucepan bring butter, sugar, water, lemon juice, vanilla, and salt to a boil over moderate heat, stirring with a wooden spoon. Boil mixture, without stirring, swirling pan occasionally, until deep golden, about 12 minutes.
  • Remove pan from heat and stir in two thirds almonds. Immediately pour toffee onto baking sheet and with an offset spatula spread in a thin layer. Carefully transfer baking sheet (it will be very hot) to a rack and cool toffee.
  • Chop chocolate. In a double boiler or a small metal bowl set over a saucepan of barely simmering water melt chocolate, stirring until smooth. Pour chocolate over cooled toffee and evenly spread with offset spatula. Sprinkle toffee with remaining almonds. Chill toffee, uncovered, until firm, about 1 hour.
  • Break toffee into 2-inch pieces of "bark." Bark keeps, layered between sheets of wax paper in an airtight container at cool room temperature or chilled, 1 week.

CHOCOLATE-COVERED ALMOND TOFFEE BARS



Chocolate-covered Almond Toffee Bars image

Provided by Food Network

Categories     dessert

Time 3h25m

Yield 1 (2-pound) block, 10 by 13 inches

Number Of Ingredients 8

10 ounces whole unblanched almonds
1 1/4 cups sugar
1/3 cup light corn syrup
1/3 cup water or rum
8 ounces (2 sticks) unsalted butter, cut into small pieces
1 teaspoon salt
1/2 teaspoon baking soda
8 ounces bittersweet chocolate, cut into small pieces

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.

ALMOND TOFFEE BARK



Almond Toffee Bark image

Perfect for holiday gift giving, this homemade toffee candy is topped with a combination of bittersweet and semi-sweet chocolate and a generous layer of almonds.

Provided by Allrecipes Member

Yield 16

Number Of Ingredients 9

4 cups sliced California Almonds, roasted*
½ cup unsalted butter, softened
1 ½ cups sugar
⅓ cup water
½ teaspoon vanilla
¼ teaspoon salt
1 pound fine-quality bittersweet chocolate
½ pound fine-quality semi-sweet chocolate
3 ounces milk chocolate or white chocolate

Steps:

  • Oil a large baking sheet. Set aside.
  • In a large heavy saucepan bring butter, sugar, water, vanilla and salt to a boil over moderate heat, stirring with a wooden spoon. Boil mixture, without stirring, until deep golden, about 12 minutes.
  • Remove pan from heat and stir in 2 cups roasted almonds. Immediately pour onto reserved baking sheet. Spread evenly and then place into the refrigerator to set.
  • Chop chocolate. In a hot double boiler, melt chocolate until smooth. Pour chocolate over cooled almond toffee and spread evenly with an offset spatula. Sprinkle top with remaining almonds. If desired, drizzle top with melted milk chocolate, or white chocolate for contrast. Chill uncovered until firm, at least 1 hour. Break toffee into pieces.

Nutrition Facts : Calories 494.8 calories, Carbohydrate 53.4 g, Cholesterol 15.3 mg, Fat 32.1 g, Fiber 5.2 g, Protein 7 g, SaturatedFat 13.1 g, Sodium 42.5 mg, Sugar 45.3 g

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