SALTINE TOFFEE BARK
These salty-sweet treasures make delightful gifts, and their flavor is simply irresistible. The bark is like brittle, but better. Get ready for a new family favorite! -Laura Cox, Brewster, Massachusetts
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 2 pounds.
Number Of Ingredients 5
Steps:
- Line a 15x10x1-in. baking pan with heavy-duty foil. Arrange saltines in a single layer on foil; set aside., In a large heavy saucepan over medium heat, melt butter. Stir in sugar. Bring to a boil; cook and stir for 1-2 minutes or until sugar is dissolved. Pour evenly over crackers., Bake at 350° for 8-10 minutes or until bubbly. Immediately sprinkle with chocolate chips. Allow chips to soften for a few minutes, then spread over top. Sprinkle with toffee bits. Cool., Cover and refrigerate for 1 hour or until set. Break into pieces. Store in an airtight container.
Nutrition Facts : Calories 171 calories, Fat 12g fat (7g saturated fat), Cholesterol 21mg cholesterol, Sodium 119mg sodium, Carbohydrate 18g carbohydrate (11g sugars, Fiber 1g fiber), Protein 1g protein.
BEST TOFFEE EVER - SUPER EASY
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
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
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!
Nutrition Facts : Calories 851 kcal, Carbohydrate 51 g, Cholesterol 99 mg, Fiber 5 g, Protein 8 g, SaturatedFat 33 g, Sodium 93 mg, Fat 71 g, ServingSize 1 lb. graham bark (serves 5), UnsaturatedFat 32 g
NUTTY CHOCOLATE TOFFEE BARK
Nutty Chocolate Toffee Bark
Provided by Alison Roman
Categories Bon Appétit Dessert Kid-Friendly Chocolate Candy Vegetarian Pescatarian Wheat/Gluten-Free Soy Free Kosher Small Plates
Yield 8 servings
Number Of Ingredients 13
Steps:
- Lightly coat a large rimmed baking sheet with nonstick spray. Combine butter, granulated and brown sugars, kosher salt, and 2 Tbsp. water in a large heavy saucepan fitted with candy thermometer. Cook over medium-high heat, swirling pan occasionally, until thermometer registers 300° (toffee should be a deep golden brown), 7-9 minutes.
- Remove toffee from heat and carefully stir in vanilla. Sprinkle baking soda evenly over surface and stir just until incorporated (be careful not to overmix). Quickly scrape mixture onto prepared baking sheet and tilt from side to side to spread mixture slightly; let cool 10 minutes.
- Drizzle chocolate over toffee and spread evenly with an offset spatula or large metal spoon. Scatter nuts and seeds over top, then sprinkle with sea salt. Let sit until chocolate is firm, at least 2 hours. Break into large shards.
- Do Ahead
- Toffee can be made 3 days ahead. Store airtight at room temperature.
CHOCOLATE TOFFEE PRETZEL BARK RECIPE - (4.1/5)
Provided by á-153
Number Of Ingredients 5
Steps:
- 1) First, line an 10x15 baking sheet with aluminum foil and spray with Pam. Then place pretzels on the sheet in a single layer. 2) Then, melt 1 cup of butter in a small saucepan on low-medium heat, and add in brown sugar. 3) Stir sugar and butter until incorporated. *combining these ingredients at a low temperature helps to keep them from separating! 4) Bring the mixture to a gentle simmer (NOT a boil), and let it cook for about 3 minutes once bubbling; this will allow the butter and sugar to caramelized. 5) Pour this mixture over your pretzels, and use a spoon/offset spatula to help spread this layer out. 6) Bake at 400 degrees for 5-7 minutes. Allow to cool. 7) Melt your chocolate chips in the microwave (checking and stirring often), or by using a double boiler. Once melted, pour over the pretzel-caramel layers, and use a spoon/offset spatula to even it out. Sprinkle with sea salt, and allow the bark to cool in the fridge until completely set. 9) Once completely cooled and hardened, break the bark into pieces and serve. *Store any extras (pfftt...yeah right) in the fridge!
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- Let butter melt and sugar dissolve and bring to a boil, then cook, stirring constantly with a whisk, so the butter and sugar don't separate, until mixture turns a dark amber and is thick, 12 to 15 minutes. (If you'd like to use a candy thermometer for this step, attach it to the saucepan and cook until the temperature reaches 285º.) Pour toffee mixture onto a prepared baking sheet and immediately top all over with chocolate chips.
- Let sit 2 minutes so chocolate begins to melt, then spread chocolate all over with a spatula to create a layer on top of toffee.
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