This prize-winning bark has a rich shortbread cookie base topped with toffee, chocolate and a nutty crunch.
This post may contain affiliate links.
My loyal fans will recommend this recipe immediately: it's the one that won me the Girl Scout Cookie Recipe Contest grand prize!
I hope you have boxes of Girl Scouts Trefoils Shortbread Cookies stashed away in your pantry or freezer, because this is a fantastic way to dress them up!
And if you don't? You can still dig into this tasty bark by using shortbread or butter cookies, made by you or picked up at the store. They get drenched with buttery toffee and then chocolate, becoming a delectable candy.
Why you'll love this bark
It's a cinch to put together: the toffee is made in the microwave with basic baking ingredients. The toffee-soaked cookies get a quick bake before getting covered in chocolate. The only hard part is waiting for the chocolate to set!
Once broken into pieces this bark is a great dessert to keep on hand or a really tasty gift to give for hostess gifts or parties. Make a batch to include in your holiday cookie exchange!
🔪 How to make this recipe
Step 1: 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.
Step 2: 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.
Step 3: Make the toffee
Microwave the butter and brown sugar, stirring between each burst of cooking until the mixture is smooth, thick and luscious.
Step 4: Bake the cookies with the toffee
Pour the 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.
Step 5: 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.
Step 6: Let it set, then break it!
Allow the bark to set in the fridge for an hour or for longer at room temperature. Break the hardened bark up into pieces and enjoy!
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.
The recipe is below, and here are a few more decadent treats to whip up this week:
💬 Have you made this bark? Rate this recipe and comment below!
Toffee & Chocolate Bark with Toasted Almonds
- Nonstick cooking spray
- 9 ounces Girl Scouts Trefoils Shortbread Cookies (homemade or another brand of shortbread cookie can also be used.)
- ½ cup sliced almonds
- ¾ cup butter, unsalted
- ¾ cup light brown sugar, packed
- 2 cups semi-sweet chocolate chips
- 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 Trefoils shortbread 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.
- The original recipe calls for Girl Scouts Trefoils Cookies which are their shortbread cookies. This recipe can also be made with other store-bought shortbread cookies, or your homemade shortbread or butter cookies.