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dark-chocolate-toffee-macadamia-bark-recipe-3

 

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-recipe-2

Dark Chocolate & Toffee Macadamia Bark

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.
Servings 1 pound

Ingredients
  

  • 1/2 box of graham crackers
  • 1/4 cup brown sugar
  • 1/4 cup sugar
  • 1/2 pound 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)

Instructions
 

  • 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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