TOFFEE & CHOCOLATE BARK WITH TOASTED ALMONDS
Shortbread cookies, toffee and roasty-toasty almonds team up for a treat that's both crunchy and chewy. This candy is a huge hit with my family and friends. -Nancy Mock, Colchester, Vermont
Provided by Taste of Home
Time 25m
Yield 2 pounds.
Number Of Ingredients 5
Steps:
- Preheat oven to 350°. Line a greased 15x10-in. rimmed baking pan with parchment paper coated with cooking spray. Arrange cookies in pan., Microwave butter until melted; whisk in brown sugar. Microwave 2 minutes, stirring every 30 seconds, until mixture is a thick caramel sauce. Pour sauce over cookies, covering each completely., Bake until puffed up and bubbly, about 10 minutes (do not allow to burn). Cool on a wire rack. Sprinkle chocolate chips evenly over hot caramel. Let stand 5 minutes; spread chocolate over caramel. Top with almonds., Refrigerate baking pan until chocolate and caramel have hardened, about 1 hour. Break or cut bark.
Nutrition Facts :
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