This prize-winning candy is a tasty treat and a great food gift. It's easy to make a batch of Chocolate Toffee Bark with Shortbread Cookies and Almonds.
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My loyal fans will recommend this recipe immediately: it's the one that won me the 2016 Girl Scout Cookie Recipe Contest grand prize!
Chocolate Toffee Bark with Shortbread Cookies and Almonds is incredibly easy to make, and is very hard to stop eating. Shortbread cookies create a base to soak up toffee sauce and the whole thing is covered with chocolate. Break it into pieces and enjoy them for dessert or box them up for a delicious gift.
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Grab some cookies to make this bark!
If you have boxes of Girl Scouts Trefoils Shortbread Cookies stashed away in your pantry or freezer, they're perfect for this chocolate-covered toffee bark.
No Trefoils? No problem! Pick up a package of Keebler Sandies shortbread cookies—they're easy to find and delicious in this recipe.
More sweet bark!
Christmas White Chocolate Bark
Studded with cranberries, hazelnuts, and lime zest!
Why you'll love this Chocolate Toffee Bark
It's a cinch to put together: the homemade toffee is made in the microwave with butter and brown sugar. The toffee-soaked cookies get a quick bake before they're spread with chocolate. The only hard part is waiting for the chocolate to set!
Once broken into pieces this almond chocolate bark is a great dessert to keep on hand or a really tasty gift to give for hostess gifts or parties. Make a batch of chocolate toffee to include in your holiday cookie exchange!
🔪 How to make Chocolate Toffee Bark with Shortbread Cookies and Almonds
Ingredients:
- Shortbread Cookies: I use Keebler Sandies and Girl Scouts Trefoils are also an excellent choice.
- Chocolate Chips: Semisweet chocolate, or you can use chunks of chocolate.
- Brown Sugar: Light brown sugar helps make the toffee sauce.
- Butter: Use a good quality unsalted butter like Cabot.
- Sliced Almonds: They get a quick toasting before going on the bark.
Get the cookies ready
Preheat the oven and line a baking sheet with parchment paper. Arrange the cookies on the baking sheet in snug rows, so that the whole pan is filled.
Toast the almonds
Toast the sliced almonds in a skillet until they're very lightly brown and fragrant. Chop them up and hold them aside.
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Make the toffee
Microwave the butter and brown sugar, stirring between each burst of cooking until the mixture is smooth, thick, and luscious.
Bake the cookies with the toffee
Pour toffee over the cookies to coat them completely. Bake them for about 10 minutes until the toffee is bubbling. Place the pan on a cooling rack.
Add the chocolate and almonds
Scatter the chocolate chips over the hot cookies.
Let them sit a few minutes until they're melty, then spread the chocolate into an even layer over the cookies.
Sprinkle the chopped almonds and a few crumbled cookies over the chocolate.
Let it set, then break it!
Allow the bark to set in the fridge for an hour. Break the hardened bark up into pieces and enjoy!
An important note:
The amounts of butter and brown sugar in the recipe are based on using Keebler Sandies Shortbread Cookies, which are thick. If you're using Girl Scouts Trefoils shortbread cookies, or another brand of thin shortbread cookie, cut the butter and brown sugar amounts in half.
Tips:
- Sandies will be easier to find year-round in stores, but when Girl Scout Cookie season rolls around, stock up on Trefoils to make this recipe.
This Chocolate Toffee Bark with Shortbread Cookies and Almonds is a great treat to keep at home, but if you are willing to give it away you will find yourself with legions of adoring hungry fans.
The recipe is below, and here are a few more decadent treats to whip up this week:
💬 Did you make and devour this recipe? Leave a comment below.
📖 Recipe
Chocolate Toffee Bark with Shortbread Cookies and Almonds
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Ingredients
- Nonstick cooking spray
- 38 shortbread cookies Keebler Sandies or Girl Scouts Trefoils are my choices. *See note below*
- ½ cup sliced almonds
- 1½ cup butter, unsalted
- 1½ cup packed light brown sugar
- 2 cups semi-sweet chocolate chips
Instructions
Arrange the cookies:
- Preheat the oven to 350° F. Line a 10-inch x 15-inch rimmed baking sheet with parchment paper. Spray the parchment with nonstick spray.
- Set aside 3 of the shortbread cookies.
- Arrange the 35 remaining shortbread cookies in rows on the prepared baking sheet.
Toast the almonds:
- 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.
Make the toffee sauce:
- Place the butter into a medium-sized bowl. Microwave the butter for about 45 to 60 seconds until it's 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 toffee sauce.
- Pour the toffee sauce over the cookies covering them completely.
Bake and add toppings:
- 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 toffee. 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 toffee.
- 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.
Chill:
- Place the baking sheet into the refrigerator for 1 hour until the chocolate and toffee have set and hardened.
Serve:
- The bark may be sliced or broken into pieces.
- Makes about 12 servings.
Notes
An important note:
The amounts of butter and brown sugar in the recipe are based on using Keebler Sandies Shortbread Cookies, which are thick. If you're using Girl Scouts Trefoils shortbread cookies, or another brand of thin shortbread cookie, cut the butter and brown sugar amounts in half.Nutrition
Sandi says
Love it. I love English Toffee and this is a nice homemade treat!
Nancy Mock says
Hi Sandi! I love toffee too, one of the best sweet treats out there for sure. I’m so happy to hear you liked this recipe! Thank you 😊
Gina Boring says
Your Mom made these and brought them to a team meeting............OMG!!!! These are ridiculously good! As if Girl Scout cookies need any help being more addicting!!
Nancy Mock says
That’s a good point, their cookies are already so good! I never say no to a little extra chocolate and toffee. 😂 My mom is the best, and I’m really happy that the team liked the bark!
Anonymous says
I gotta get me some Girl Scout cookies so that I can try this!!!
Nancy Mock says
I know, they're scarce now. A local troop may have Trefoils left. Other packaged shortbread cookies may do in a pinch.
Lori L MacLaughlin says
Okay, I'm drooling here. This I've got to try. I know just where to get more Girl Scout cookies, too. 🙂
Nancy Mock says
Do try it, pretty easy to prepare and you will love it!