20-Minute Dark Chocolate Toffee Bark
A crunchy, buttery toffee bark coated with smooth dark chocolate and sprinkled with sea salt. Quick, nut-free, and perfect for satisfying your sweet cravings anytime.
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.
