Indulge in this Dark Chocolate Toffee Bark, a simple yet irresistible treat that combines rich, velvety dark chocolate with buttery, crunchy toffee.
Naturally nut-free and high in good fats from butter and cocoa, it’s a satisfying snack that’s perfect for any occasion.
Quick, easy, and crowd-pleasing, it’s ideal for everyday baking or last-minute dessert cravings.
20-Minute Dark Chocolate Toffee Bark
Equipment
- 1 medium saucepan
- 1 whisk
- 1-Heatproof spatula
- 1 sheet-Silicone baking mat or aluminum foil
Ingredients
- 1 cup butter chopped
- 1 cup granulated sugar
- ¼ teaspoon sea salt flakes
- 8 ounces mini dark chocolate chips
- 1 teaspoon sea salt flakes
Instructions
- Prepare Your Workspace: Before you start, gather all your ingredients and equipment. Line a baking sheet with a silicone baking mat or aluminum foil. This ensures that your toffee won’t stick and makes cleanup a breeze. Measure out your butter, sugar, chocolate chips, and sea salt so that everything is ready to go.
- Melt the Butter and Sugar: Place 1 cup of chopped butter and 1 cup of granulated sugar in a medium saucepan over medium heat. Add 1/4 teaspoon of sea salt flakes to enhance the flavor. Begin stirring gently with a whisk to combine the ingredients. At first, the mixture may appear separated, but continue stirring, and it will gradually thicken and take on a creamy, pudding-like consistency.
- Cook to Golden Perfection: Continue cooking the butter and sugar mixture over medium heat, whisking carefully every minute. Be mindful—this mixture becomes extremely hot, so avoid splattering. Allow it to cook until it turns a deep golden brown, which should take about 12 minutes. This is the stage where the sugar reaches the hard crack temperature of 300°F–310°F. Do not rush, and avoid burning, as the flavor can turn bitter if overcooked.
- Spread the Hot Toffee: Once the toffee has reached the perfect golden color, remove the saucepan from the heat. Using a heatproof spatula, carefully pour and spread the toffee evenly over the prepared baking sheet, aiming for about a 1/4-inch thickness. Work quickly but cautiously, as the toffee is extremely hot and will harden fast.
- Add Chocolate Chips: Sprinkle 8 ounces of mini dark chocolate chips evenly over the warm toffee. Let them sit for 1–2 minutes until they start to soften and melt. Using your spatula, gently spread the melted chocolate over the toffee, creating a smooth, even layer. Make sure every piece of toffee is coated with chocolate for that perfect sweet-and-salty bite.
- Sprinkle with Sea Salt: While the chocolate is still soft, sprinkle 1 teaspoon of sea salt flakes on top. This adds a delightful contrast to the sweetness and enhances the depth of flavor. Adjust the amount of sea salt according to your taste preference, but a light sprinkle works best to balance the richness.
- Cool and Harden: Place the baking sheet in the refrigerator for about 10 minutes to allow the chocolate to set slightly without creating condensation. Then, remove it and let the bark cool completely at room temperature for around an hour. The toffee should be hard and brittle, ready to break into pieces.
- Break and Serve: Once fully cooled and hardened, use your hands or a knife to break the toffee bark into bite-sized pieces. Arrange them on a plate or store in an airtight container. Enjoy as a sweet snack, a homemade gift, or a crunchy dessert topper.
- Storage Tips: Store the toffee bark in an airtight container at room temperature for up to one week. For longer storage, you can refrigerate it for up to two weeks. Avoid storing it in humid conditions to prevent the toffee from becoming sticky.
Notes
- Always use a heavy-bottomed saucepan to prevent burning the sugar and butter mixture.
- Stir frequently and carefully; hot sugar can splatter and cause burns.
- Ensure the toffee reaches the hard crack stage (300°F–310°F) for perfect texture.
- Work quickly when spreading the hot toffee and chocolate to prevent uneven setting.
- Use a silicone mat or foil to make removal easy and prevent sticking.
- To achieve evenly sized pieces, score lightly with a knife before it fully hardens.
Chef’s Secrets To Perfect Toffee Bark
The secret to flawless dark chocolate toffee bark lies in patience and precision.
Use fresh butter and sugar, and avoid rushing the cooking process.
Whisk continuously to prevent the sugar from crystallizing, and keep an eye on the color—it should be a deep golden brown without burning.
Selecting high-quality dark chocolate adds richness and depth, while sprinkling sea salt at the end elevates the flavor, balancing the sweetness.
For extra flair, experiment with finely crushed freeze-dried berries or a light drizzle of white chocolate for decorative contrast.
Creative Serving Suggestions And Ideas
This dark chocolate toffee bark is versatile and perfect for many occasions.
Break it into bite-sized pieces and serve as a snack with coffee, tea, or a glass of milk.
For parties, arrange pieces on a decorative platter, or include them in a homemade dessert gift bag.
It can also be chopped and sprinkled over ice cream, yogurt, or oatmeal for a sweet, crunchy topping.
Its nut-free recipe makes it ideal for school-friendly treats or gatherings where allergies are a concern.
Storage Tips For Long-Lasting Bark
To preserve the crisp texture, store the bark in an airtight container at room temperature for up to one week.
Avoid humid or warm areas to prevent the chocolate from melting or the toffee from becoming sticky.
For longer storage, refrigerate the pieces in a sealed container for up to two weeks, separating layers with parchment paper.
When serving chilled bark, allow it to sit at room temperature for a few minutes to soften slightly for the best texture and flavor.
Frequently Asked Questions
1. Can I use milk or white chocolate instead?
Yes, milk or white chocolate can be used, but dark chocolate provides the best balance with the buttery toffee. White chocolate may require careful melting to prevent seizing.
2. How do I know when the toffee is ready?
The mixture should reach 300°F–310°F (hard crack stage) and turn a deep golden brown. It should flow thickly but pourable, and will harden quickly when cooled.
3. Can I make this vegan or dairy-free?
You can substitute vegan butter for regular butter and choose dairy-free chocolate chips. Ensure the sugar you use is vegan-certified to maintain authenticity.
4. How can I prevent sticky or soft toffee?
Use a heavy-bottomed pan, cook to the proper temperature, and cool the bark in a dry, cool environment. Avoid condensation by not refrigerating too long.
5. Can I add nuts or other mix-ins?
Absolutely! Chopped almonds, pecans, or pistachios work well, but add them after spreading the chocolate, just before it sets. This maintains a crunchy texture without interfering with the chocolate layer.
