- Prepare the Baking Sheet:
- Line a baking sheet (approximately 9×13 inches) with parchment paper or a silicone baking mat to prevent sticking.
- Cook the Toffee:
- In a medium saucepan, melt the butter over medium heat.
- Add the granulated sugar and salt. Stir continuously to combine.
- Cook the mixture, stirring occasionally, until it reaches a light golden brown color (around 285°F to 300°F on a candy thermometer), which is the “hard crack” stage. This process takes around 10-15 minutes.
- Remove from heat and stir in the vanilla extract.
- Pour the Toffee:
- Immediately pour the hot toffee onto the prepared baking sheet, spreading it into an even layer. You can use a spatula or gently tilt the pan to spread the toffee evenly.
- Add the Chocolate:
- While the toffee is still hot, sprinkle the chocolate chips (or chopped chocolate) evenly over the top. Let it sit for a couple of minutes to allow the chocolate to soften and melt from the heat of the toffee.
- Once melted, spread the chocolate over the toffee with a spatula to cover it evenly.
- Add Nuts or Sea Salt (Optional):
- If you’re using chopped nuts, sprinkle them over the melted chocolate while it’s still warm so they stick.
- For an extra touch, you can also sprinkle sea salt flakes on top for a sweet and salty combination.
- Chill:
- Let the toffee cool at room temperature or place it in the refrigerator to speed up the setting process. Once completely cooled and hardened (about 1-2 hours), the bark is ready.
- Break into Pieces:
- Once the toffee is set, break it into irregular pieces with your hands or a knife.
Tips:
- Prevent Crystallization: When making the toffee, avoid stirring too much once the sugar dissolves to prevent it from crystallizing.
- Use a Candy Thermometer: To ensure the perfect texture, it’s helpful to use a candy thermometer to reach the “hard crack” stage, which guarantees a good crunch.
Variations:
- Dark Chocolate: Substitute semi-sweet chocolate with dark chocolate for a richer taste.
- Toppings: Experiment with toppings like crushed pretzels, toffee bits, or even dried fruits for extra texture.
Storage:
- Store the toffee bark in an airtight container at room temperature for up to 2 weeks, or freeze it for up to 2 months.
Enjoy your homemade Chocolate Toffee Bark as a sweet treat or a gift for friends and family!