Dark Chocolate Toffee Bark
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Toffee is a rich and buttery candy made by caramelizing sugar with butter. This super easy recipe for Dark Chocolate Toffee Bark has no nuts and gets topped with dark chocolate and sea salt flakes for one addictive sweet snack.
Dark Chocolate Toffee Bark
I don’t know about you, but the buttery crunch of toffee is heavenly. I know most toffee recipes have toasted, chopped almonds usually in the mix, but I opted out of that addition as I was bringing this batch to a friends and didn’t know if they liked almonds or not.
What’s simple about this Dark Chocolate Toffee Bark recipe is that the sugar and butter get a quick boil of 12 plus minutes or so, and then it’s spread out on a sheet pan and hardens. What’s needed when this is cooked is that the internal temperature of the sugar mixture reaches 300 to 310°F, which is the hard crack stage. That’s where the magic happens.
See the image below on the left? That’s the initial stage after whisking and it’s a creamy yellow. Using a whisk to incorporate the butter and sugar, it will look separated at first, and as you stir it, will come together and look like a thick, bubbling vanilla pudding.
Using common sense as this is very hot, whisk carefully every minute or so being sure not to splatter the hot sugar mixture. Cook for 12 minutes, it should be a deep golden brown. That’s the photo below on the right. Do not burn this!
Remove from heat and with a heat proof spatula spread onto a silicone or aluminum foil lined baking sheet to about 1/4 inch thickness.
Sprinkle the mini chocolate chips on top and allow to melt for a minute or two. Spread evenly until the melted chocolate covers toffee.
Next, sprinkle the top with sea salt flakes and refrigerate for 10 minutes to cool, any more and it gets condensation droplets. That’s a big no bueno! Remove and set on counter to cool completely and harden.
The fun part is when you lift it off the aluminum foil or silicone mat and break into pieces. Crack and it breaks into several pieces. Go ahead, try not to sneak a bite.
Just look at those delicious shards of Dark Chocolate Toffee Bark. The chunky sea salt flakes add that extra pop of flavor with that rich, dark chocolate. The crunchy, buttery toffee has enough bite and with the chocolate is quite the addictive candy treat. I hope you enjoy these as much as we did.
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Dark Chocolate Toffee Bark
- 1 cup butter chopped into pieces
- 1 cup sugar
- 1/4 tsp sea salt flakes
- 8 oz mini dark chocolate chips
- 1 tsp sea salt flakes
- In a medium saucepan, heat butter and sugar on medium heat. Swirl the pot to stir and add 1/4 teaspoon sea salt flakes (or kosher salt). Using a whisk to incorporate the butter and sugar. It will look separated at first and as you stir it will come together and look like a thick vanilla pudding. (See Note 1)Using common sense as this is very hot, whisk carefully every minute or so being careful not to splatter the hot sugar mixture. Cook for 12 minutes, it should be a deep golden brown. Do not burn this!
- Remove from heat and with a heat proof spatula spread onto a silicone or aluminum foil lined baking sheet to about 1/4 inch thickness.
- Sprinkle the mini chocolate chips on top and allow to melt for a minute or two. Spread evenly until chocolate covers toffee. Sprinkle top with 1 teaspoon sea salt flakes and refrigerate for 10 minutes to cool, any more and it gets condensation droplets. Remove and set on counter to cool completely and harden. (See Note 2). Break into pieces and enjoy.
- The internal temperature of the sugar mixture must reach 300°F to 310°F, which is the hard crack stage. That’s where the magic happens.
- Allow it to cool and harden. About an hour.
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
I have a few question:
1) Note 1 is confusing, shouldn’t it come after Step 2 instead?
2) Which amount of salt goes in, and which amount goes on top?
Sharon, Note 1 is for Step 1 as written. I’ve updated the recipe if there was any salt amount confusion. Thanks!
What size sheet pan? My standard 11 x 17 seems too big ? Really wanna make this one !! Thanks! Mike
Hey there Mike. I have two baking sheets sized 10.5 x 15.25″ and a larger 13 x 17.5″. They are pretty standard sheet pan sizes, one regular one half sized I’m thinking. I feel you can use any size you prefer and and the toffee thickness would be determined by how thin you spread it while hot. Hope this helps!
Helps very much , thanks Kevin. Now to go shopping for ingredients .
Excellent. Thanks for reminding me of this one, might need to make a batch myself!
Candy …beyond melting chocolate and dipping things … has always intimidated me. Toffee has always been one of my favorite candies, though. This recipe makes toffee seem like the easiest thing~! So, this morning I whisked up a batch. Proof will be in a bit once it hardens.
What’s needed when this is cooked is that the internal temperature of the sugar mixture reaches 300 to 310°F, which is the hard crack stage. That’s where the magic happens. It works like a charm every time for me, let me know how yours turns out. Enjoy and thanks for stopping by and trying this toffee recipe!
Oh My! I know now why you packed it up and gave it away! I’m about to eat this whole pan! This recipe is definitely a keeper!!
So glad you enjoyed them Noel!