Chocolate Toffee Bark with Shortbread Cookies and Almonds
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.
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.