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.
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
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.
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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