Nutty Chocolate Toffee Bark Recipes

FRENCH CHOCOLATE BARK

Steps:

• Melt the 2 chocolates in a heatproof bowl set over a pan of simmering water.
• Meanwhile, line a sheet pan with parchment paper. Using a ruler and a pencil, draw a 9 by 10-inch rectangle on the paper. Turn the paper facedown on the baking sheet.
• Pour the melted chocolate over the paper and spread to form a rectangle, using the outline. Sprinkle the cashews, apricots and cranberries over the chocolate. Set aside for 2 hours until firm. Cut the bark in 1 by 3-inch pieces and serve at room temperature.

NUTTY CHOCOLATE TOFFEE BARK

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.

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.

NUTTY CHOCOLATE MATZO CRUNCH

Steps:

• Line a sheet pan with parchment paper and top with a wire rack. Place matzos on top of rack. Drizzle chocolate over matzos until almost covered. Immediately sprinkle evenly with chopped nuts and salt. Transfer to refrigerator and chill until set, about 15 minutes. Break into pieces. If chocolate softens, return to refrigerator until set. Matzo crunch is best eaten the day it is made.