Food & Drink

Recipe of the Day: Toffee & Chocolate Bark with Toasted Almonds

Toffee & Chocolate Bark with Toasted Almonds
Toffee & Chocolate Bark with Toasted Almonds Tasteofhome.com

TOFFEE & CHOCOLATE BARK WITH TOASTED ALMONDS

1 package (9 ounces) Girl Scout Shortbread/Trefoils cookies

3/4 cup butter

3/4 cup packed light brown sugar

1 package (12 ounces) semisweet chocolate chips

1/2 cup sliced almonds, toasted and coarsely chopped

Preheat oven to 350 degrees. Line a greased 15-by-10-inch rimmed baking pan with parchment paper coated with cooking spray. Arrange cookies in pan.

Microwave butter until melted; whisk in brown sugar. Microwave 2 minutes, stirring every 30 seconds, until mixture is a thick caramel sauce. Pour sauce over cookies, covering each completely.

Bake until puffed up and bubbly, about 10 minutes (do not allow to burn). Cool on a wire rack. Sprinkle chocolate chips evenly over hot caramel. Let stand 5 minutes; spread chocolate over caramel. Top with almonds.

Refrigerate baking pan until chocolate and caramel have hardened, about 1 hour. Break or cut bark. Yield: 2 pounds.

Editor's Note: To toast nuts, bake in a shallow pan in a 350-degree oven for 5-10 minutes, or cook in a skillet over low heat until lightly browned, stirring occasionally.

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