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Are your fridges, freezers and pantries are stuffed with Girl Scout Cookies? Hopefully you haven’t eaten them all already!
I particularly hope you have boxes of Trefoils Shortbread Cookies left, because this is a fantastic way to dress them up. Enrobed in chewy, chocolatey layers the tender shortbread cookies are transformed into delectable candy.
The idea for this bark is out there in cookbooks and online in many iterations: with saltines or graham crackers, milk chocolate or dark, prepared on the stove top or in the microwave.
My version below uses semi-sweet chocolate chips. (Always on hand, or at least they really should be!) And prepared in the microwave instead of on the stove – why not?
It’s a quick and easy way to pull together the thick, sweet toffee sauce that will then smother the rows of Trefoils Cookies.
Oh! How well toffee and chocolate pair together! Heath bars will always be a favorite candy bar of mine. (Charleston Chews and Mars Bars with Almonds are right up there, too.)
This Trefoils Toffee & Chocolate Bark with Toasted Almonds is a great bite-size treat to keep at home, but if you are willing to give it away you will find yourself with legions of adoring, hungry fans.
Grand Prize Winner of the 2016 Girl Scouts National Cookie Recipe Contest!
Trefoils Toffee & Chocolate Bark with Toasted Almonds
The award winning recipe! Toffee and chocolate coat buttery Girl Scouts shortbread cookies and make a delicious candy.
- Nonstick cooking spray
- 1 9-ounce box Girl Scouts Trefoils Shortbread Cookies
- 3/4 cup (1-1/2 sticks) butter
- 3/4 cup light brown sugar, packed
- 2 cups semi-sweet chocolate chips
- 1/2 cup sliced almonds
Preheat the oven to 350° Line a 10" x 15" rimmed baking sheet with parchment paper. Spray the parchment with nonstick spray.
Set aside 3 of the Trefoils cookies. Arrange 35 of the remaining Trefoils close together on the prepared baking sheet so that the cookies edges are touching each other.
Toast the almonds: place the sliced almonds into a small skillet. Place on the stove over medium-low heat. Toast the almonds for 8-10 minutes, stirring often. Remove from heat when the almonds are fragrant and are lightly browned.
Transfer the almonds to a cutting board and coarsely chop them with a sharp knife. Allow them to cool.
Place the butter into a medium-sized bowl. Microwave the butter for about 45 to 60 seconds until melted. Add the brown sugar and whisk it into the butter.
Microwave the butter-sugar mixture for 30 seconds. Remove from the microwave and whisk the mixture vigorously. Repeat this microwave-whisk process three more times for a total microwave time of 2 minutes. The mixture should now be a thick sauce.
Pour the sauce over the cookies covering them completely. Place the baking sheet into the preheated oven. Bake for 10 minutes: watch it carefully! The mixture should be bubbly and puffed, but do not allow it to burn.
Remove the baking sheet from the oven and place on a cooling rack.
Sprinkle the two cups of chocolate chips evenly over the hot caramel. Allow them to sit for 5 minutes until they have softened. Then use an offset spatula or knife to spread the softened chocolate into a smooth layer over the caramel.
Use a knife to cut the 3 Trefoils that were set aside at the start into coarse chunks. Sprinkle the chunks over the melted chocolate. Sprinkle the chopped toasted almonds evenly over the chocolate as well.
Place the baking sheet into the refrigerator for 1 hour until the chocolate and caramel have set and hardened. The bark may be sliced or broken into pieces.
Makes about 12 servings.
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