Okay, so typically I stick to healthy whole foods especially for my blog.
However, with this recipe I make an exception. Last night I had the pleasure of attending a friend’s annual “Cookie Party.” I arrived and walked into a house decorated from top to bottom with Christmas and holiday decor. Lights sparkled, friends mingled and in the dining room were forty (40!) different holiday cookies beautifully displayed. Each year someone wins the award for best cookie. Hands down, this chocolate
toffee bark won thanks to Lydia Altman’s gift of making bark. I had to share it with all of you after I indulged in its decadent flavors. Trust me, it was worth every bite. Thank you Michele for a warm, wonderful evening filled with good friends, yummy treats and your loving kindness.
Chocolate Toffee Bark
Makes about 40 pieces
10 0unces bittersweet (not unsweetened), dark or semisweet chocolate, coarsely chopped (optional: + extra for drizzling on top)
7 ounces good quality white chocolate (Ghirardelli, Lindt or Baker’s), coarsely chopped (optional: + extra for drizzling on top)
1/2 cup creamy peanut butter (do not use old-fashioned style or freshly ground)
Toffee chips or chopped Skor or Heath bars to taste
8 ounces good quality milk chocolate (Ghirardelli or Lindt), chopped
Turn large baking sheet upside down. Cover tightly with foil. Mark a 12×9 inch rectangle on foil.
Stir bittersweet chocolate in medium bowl set over saucepan of barely simmering water until melted (do not allow bottom of bowl to touch the water). Pour melted chocolate onto marked rectangle on foil. Using icing spatula, spread chocolate to fill rectangle. Refrigerate while making peanut butter filling.
Stir chopped white chocolate and peanut butter continuously in heavy medium saucepan over med-low heat until mixture is melted and smooth. Remove from heat. Cool to barely lukewarm, about 10 minutes. Pour over bittersweet chocolate. Working quickly, spread to coat bittersweet chocolate completely. Sprinkle generously with toffee chips. Chill until very firm, about 20 minutes.
Stir milk chocolate in medium metal bowl set over saucepan of barely simmering water (do not allow bottom of bowl to touch water) until chocolate is melted. Remove and pour chocolate over toffee chips, spreading quickly to cover. Sprinkle with more toffee chips.
Optional: warm additional bittersweet and white chocolate (separately). Dip spoon in bittersweet chocolate and drizzle lines over toffee chips. Repeat with white chocolate. (This can be done using a pastry bag or plastic zip-loc bag).
Chill bark until firm enough to cut, about 20 minutes.
Lift foil with bark onto work surface. Cut crosswise into 5 2-inch-wide strips. Cut each strip crosswise into 4 sections, and diagonally into 2 triangles.
Can be made 2 weeks ahead. Keep chilled in airtight container.