Dark Chocolate And Toffee Bark Recipes

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.

SALTINE TOFFEE BARK

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.

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.