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A holiday platter piled with pieces of chocolate-covered walnut toffee bark.

Chocolate Walnut Toffee Bark

Brown sugar and butter cook to a crisp snap before the chocolate goes on. Walnut pieces fill the toffee, making the cooled bark break into rough, irresistible shards.

By Betty Lou Gardner1 hr 30 minUpdated 2026-08-25

This Chocolate Walnut Toffee Bark turns a handful of familiar ingredients into a crisp, buttery candy with deep brown-sugar flavor, plenty of walnuts, and a thin semisweet chocolate finish. Once fully cooled, it breaks into rustic pieces that fit right into Christmas tins, dessert trays, and holiday gift boxes.

Betty Lou Gardner in a family archival photograph

Granny’s Kitchen Notes

From Betty Lou Gardner

I stay close to the stove when I make toffee because sugar can turn on you awfully fast once it gets hot enough. Sometimes I sprinkle a little flaky salt over the chocolate because sweet and salty together are hard to leave alone once you start sneaking pieces.

A holiday platter piled with pieces of chocolate-covered walnut toffee bark.

How to Make Granny’s Chocolate Walnut Toffee Bark

◆
Butter pieces melting into a bubbling brown-sugar mixture in a saucepan on the stove.
01

Cook the Toffee Base

Melt the butter with the brown sugar and salt, then cook slowly and steadily until the candy reaches the proper hard-crack temperature.

Chopped walnuts being stirred into hot brown-sugar toffee in a saucepan.
02

Add the Nuts

Remove the toffee from the heat and quickly stir in the chopped walnuts.

Melted chocolate being spread over walnut toffee in a rimmed metal pan with an offset spatula.
03

Spread and Top with Chocolate

Pour the walnut toffee into the prepared pan, sprinkle the chocolate chips over the warm surface, and spread once softened.

A pan of chocolate-covered walnut toffee cooling on a refrigerator shelf.
04

Cool Until Firm

Let the bark cool undisturbed until the toffee and chocolate are completely firm.

05

Serve or Gift

Break into rustic pieces and store in tins or airtight containers once fully cooled.

A holiday platter piled with pieces of chocolate-covered walnut toffee bark.

Chocolate Walnut Toffee Bark

Brown sugar and butter cook to a crisp snap before the chocolate goes on. Walnut pieces fill the toffee, making the cooled bark break into rough, irresistible shards.

By Betty Lou Gardner

Prep10 minCook15 minTotal1 hr 30 minDifficultyMedium
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Ingredients

Scale

Scaling note: Ingredient quantities scale in this recipe. Review equipment capacity, batch arrangement, and cooking time when changing the yield.

Instructions

  2. 1¼ cups light brown sugar, 1 cup unsalted butter, ¼ teaspoon fine salt
  3. 1 cup walnuts
  5. 4 oz semi-sweet chocolate chips

Nutrition (Approximate Per Serving)

Yield

About 24 pieces — Serving size: 1 piece

Calories
163
Carbohydrates
14.5 g
Protein
1 g
Fat
12.2 g
Saturated Fat
5.9 g
Cholesterol
20 mg
Sodium
29 mg
Potassium
55 mg
Fiber
0.6 g
Total Sugars
13.4 g

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Betty Lou Gardner

Betty Lou Gardner

Betty Lou Gardner’s family recipes are preserved in Granny’s Recipe Box.

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