Ingredients
Toffee Base
- 1 cup unsalted butter (113 g)
- 1 cup granulated sugar (200 g)
- 1 teaspoon vanilla paste or high quality pure vanilla extract
Toppings
- 1 ½ cup hazelnuts (220 g), skinned, toasted and roughly chopped
- 1 ½ cup semi-sweet or dark chocolate chips (255 g)
- Maldon salt or fleur de sel, as needed
Instructions
- Prepare the Baking Sheet: Line a 9×13-inch baking sheet with parchment paper to prevent the toffee from sticking and to make cleanup easier.
- Melt Butter and Combine Sugar: In a small saucepan over medium heat, melt the unsalted butter. Once melted, turn off the heat and add the granulated sugar. Stir to combine thoroughly.
- Heat to Temperature: Return the saucepan to medium-high heat and cook the butter-sugar mixture, stirring occasionally, until it reaches 300°F (hard crack stage) on a candy thermometer. This is crucial to achieve the proper toffee texture.
- Arrange Chocolate and Hazelnuts: While the toffee mixture is heating, sprinkle ½ cup of chocolate chips and ½ cup of the toasted, chopped hazelnuts evenly over the prepared parchment paper in the baking sheet.
- Pour Toffee Mixture: Once the mixture hits 300°F, remove the saucepan from heat and let it cool for 3 minutes. Stir in the vanilla paste. Then carefully pour the hot toffee over the chocolate chips and hazelnuts on the baking sheet. Allow it to sit for about 5 minutes.
- Add Chocolate Layer: Pour the remaining 1 cup of chocolate chips evenly over the warm toffee. Let them sit for a few minutes until they begin to melt slightly, then use an offset spatula to spread the chocolate into an even layer.
- Add Remaining Hazelnuts and Salt: Sprinkle the remaining chopped hazelnuts over the melted chocolate. Finish by sprinkling Maldon salt or fleur de sel to taste, enhancing the salty-sweet contrast.
- Cool and Cut: Allow the toffee bark to cool completely at room temperature until the chocolate is set and the toffee is firm. Once cooled, cut into desired shapes and sizes for serving or gifting.
Notes
- Use a candy thermometer to ensure the toffee reaches the proper hard crack stage at 300°F.
- To toast hazelnuts, spread them on a baking sheet and roast at 350°F (175°C) for about 10 minutes or until fragrant; then rub off skins with a towel.
- Use high-quality chocolate chips for best flavor and texture.
- Store the toffee in an airtight container at room temperature to maintain crunchiness.
- The Maldon or fleur de sel salt enhances the flavor balance but can be adjusted according to taste.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert, Snack
- Method: Stovetop
- Cuisine: American
