Dark Chocolate & Toffee Macadamia Bark



With a photo like that, do I really need any words?!

I firmly believe that in order to start off the New Year properly, one must have chocolate. And lots of it.

Janet, wonderful customer of my husband’s company, brought these Chocolate & Toffee Barks into the office a few months ago.

I snuck a piece.

Crunchy. Chocolatey, Nutty. Toffeeeey.

And then snagged another.

And shhhhh….another.

Crap. I was addicted, and had to email Janet for her recipe, partly because I needed to feed my new addiction…but mostly because I had to replenish the stash that I snuck. Surprisingly, it was no more than a handful of ingredients that I already had on hand and the only skill needed was stirring, spreading, chilling and eating.



Dark Chocolate & Toffee Macadamia Bark

Servings: 1 pound Prep Time: Cook Time:

A great treat that you can customize to your liking. Substitute with milk chocolate chips, those fancy white chocolate chips, pecans, walnuts, pistachios (ooooh that would be pretty).

note: the Dark Chocolate & Toffee Macadamia Bark takes 2 hours to chill.


½ box of graham crackers
¼ cup brown sugar
¼ cup sugar
½ lb butter (2 sticks)
3 cups dark chocolate chips (or your favorite chocolate bars, broked up in small pieces)
1 cup roughly chopped macadamia nuts (or other nut if you prefer)


Preheat oven to 350F. Line a lipped baking sheet with a layer of tin foil. Arrange a single layer of graham crackers in the pan without overlapping. In a small saucepan, melt butter and add the sugars. Whisk to dissolve. Let boil and simmer for 5 minutes on low. Very carefully pour mixture onto the graham crackers, working quickly with a spatula to even out the layer. Bake 10 minutes. Remove and evenly spread out the chocolate chips and leave it to melt for 5 minutes. Using spatula, spread the melted chocolate evenly. Top with chopped nuts. Let cool. Refrigerate for 2 hours. Break pieces.

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Comments 61

  1. one food guy

    I can’t wait to make some of that bark, three of my favorite ingredients – dark chocolate, toffee, and macadamia nuts!

    Also looking forward to your food photography secrets!

  2. Ellie

    The bark looks good, but as someone with no access to graham crackers, I’m afraid that looking is all I can do :/

  3. mimi

    i just made the bark and i’m not sure what I did wrong — I tried to follow the instructions to a T. First off, no matter how long a simmered and whisked the butter + sugar mixture, the butter would not blend into the sugar. Instead, the sugar caramelized and sort of clumped together floating on the surface of the butter. Second, even on 375 for 10 minutes, the chocolate chips would not melt completely (I bought Nestle milk chocolate chips). They melted half way and when i tried to move the pan up on the oven rack, that didn’t do the trick either. Finally, I tried to microwave them so the chocolate would melt enough so I could smooth it out (it got dry and clumpy when I tried to spatula it down) but I ended up burning the chocolate and then I had to chuck the whole darn thing. 🙁

    Another baking disaster. Any ideas?

  4. SteamyKitchen

    Hey mimi- you were doing just fine with the chocolate, when you take it out of the oven to let sit, it will finish melting and should be spreadable. Darn. I know this recipe works well, as many other bloggers have tried it with success – and it’s a well circulated recipe online.

    Now I don’t know what happened to your butter…..


  5. weekly baker

    cannot get graham crackers at my place.Can i replace them with digestive biscuits or marie biscuits? Which would be better?Thanks!

  6. Denise

    Just found your site this week and I spent the last three nights reading, drooling and bookmarking ! Today I made the NKB and the dark chocolate and toffee macadamia bark mmmmmmmmmmmm both so easy and so so delicious. Thanks so much for sharing such great recipes, stories and bits of your life.


  7. Stephanie

    I made these two days ago and they were delish!! I love the texture of the graham cracker and toffee, once baked and cooled. I had to omit the nuts since I was giving to a sensitive crowd but it was still good! thanks for sharing this recipe 🙂

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