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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.

A holiday platter piled with pieces of chocolate-covered walnut toffee bark.
Recipe link
Prep time10 min
Cook time15 min
Total time1 hr 30 min
Course
Snacks Misc
Cuisine
Granny's Recipes, Holiday
Difficulty
Medium
Est. calories / serving
163

Ingredients

  • 1 ¼ cups light brown sugar — packed
  • 1 cup unsalted butter — 2 sticks, cut into tablespoons
  • ¼ teaspoon fine salt
  • 1 cup walnuts — chopped
  • 4 oz semi-sweet chocolate chips

Instructions

  1. Prepare the Pan: Line a 9-by-13-inch rimmed metal baking pan with parchment paper, leaving enough overhang on two sides to lift the cooled candy. Measure all of the ingredients before beginning and place the prepared pan on a heatproof surface near the stove.
  2. Cook the Toffee: In a heavy-bottomed 3-quart saucepan combine brown sugar, butter, and salt over medium-low heat. Stir constantly until the butter is completely melted and the mixture is smooth and cohesive. Increase the heat to medium just until the mixture reaches a steady boil, then reduce the heat as needed to maintain controlled bubbling. Clip a candy thermometer to the saucepan, keeping the sensing tip immersed in the candy but off the bottom of the pan. Continue cooking and stirring steadily until the candy reaches 295°F at sea level, or the altitude-adjusted equivalent for your kitchen. Remove from the heat immediately.1¼ cups light brown sugar, 1 cup unsalted butter, ¼ teaspoon fine salt
  3. Add the Nuts: Immediately stir in the chopped walnuts for about 10–15 seconds, just until evenly distributed.1 cup walnuts
  4. Spread the Toffee: Pour the mixture immediately onto the prepared pan. Use a heatproof spatula to spread the toffee into an even layer approximately ⅛–¼ inch thick.
  5. Add the Chocolate: Let the poured toffee stand for 2 minutes, then sprinkle the chocolate chips evenly across the surface. Let stand 2–3 minutes until softened, then spread the chocolate evenly with the back of a spoon or offset spatula.4 oz semi-sweet chocolate chips
  6. Cool Completely: Let cool undisturbed at room temperature for 60–90 minutes, or until the toffee and chocolate are completely firm. If the kitchen is especially warm, refrigerate for 20–30 minutes after the pan is no longer hot.
  7. Break Into Pieces: Lift the hardened candy from the pan using the parchment paper and break by hand into approximately 24 irregular pieces before serving.

Notes

  • Brown Sugar: Light brown sugar is recommended for the first test because it provides the characteristic brown-sugar flavor while giving us a cleaner baseline for evaluating the finished texture.
  • Butter: Real unsalted butter gives the toffee its classic flavor and allows the salt level to be controlled separately.
  • Candy Temperature: The 295°F target is a sea-level-equivalent test temperature. For the most accurate high-altitude adjustment, check the boiling point of water with the same thermometer before making the candy and subtract that difference from 295°F.
  • Technique: Do not rush the heat. The butter and brown sugar should remain smooth and cohesive throughout cooking. If a visible layer of butter begins separating from the candy, lower the heat and continue stirring steadily.
  • Chocolate: Four ounces creates a thin chocolate layer that keeps the brown-sugar toffee and walnuts dominant. Let the chocolate chips soften naturally on the warm toffee before spreading.
  • Storage: Store airtight in a cool, dry place once fully cooled, with parchment paper between the layers. For best texture, use within about two weeks.
  • Serving Suggestions: Serve on a holiday candy tray alongside Chocolate Walnut Fudge, Holiday Delight Candy, or Buttery Caramel Crunch Popcorn.
  • Optional Variations
  • dark chocolate
  • sea salt (coarse flakes)
  • pecans (rough chop)
  • almonds (rough chop)
  • white chocolate (drizzle)

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

Equipment

  • Heavy-bottomed saucepan (3-quart capacity)
  • Candy thermometer (Clip-on or probe thermometer that can be positioned with the sensing tip immersed in the candy but off the pan bottom)
  • Wooden spoon or silicone spatula (Heatproof)
  • 9-by-13-inch rimmed metal baking pan
  • Parchment paper
  • Offset spatula (The back of a spoon is an acceptable alternative for spreading the softened chocolate)