9ouncesGirl Scouts Trefoils Shortbread Cookies(homemade or another brand of shortbread cookie can also be used.)
¾cuplight brown sugar, packed
2cupssemi-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.