Nutty Chocolate Toffee Bark


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Stove Top


servings: 8
nonstick vegetable oil spray
½ cup (1 stick) unsalted butter
¾ cup granulated sugar
½ cup (packed) light brown sugar
½ teaspoon kosher salt
1 teaspoon vanilla extract
¼ teaspoon baking soda
4 ounces bittersweet chocolate, melted
½ cup unsalted, roasted nuts (such as almonds, pecans, and/or pistachios), chopped
¼ cup seeds (such as flax, sesame, and/or sunflower)
½ teaspoon flaky sea salt
special equipment: a candy thermometer

How to Make Nutty Chocolate Toffee Bark


  • 1Lightly 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. 

  • 2Remove 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. 

  • 3Drizzle 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.
  • 4Recipe by Alison Roman
    Photograph by Christopher Testani

Printable Recipe Card

About Nutty Chocolate Toffee Bark

Course/Dish: Candies
Main Ingredient: Sugar
Regional Style: American