What I love most about this toffee bark is how easy it is to make with just a handful of ingredients, yet it tastes like something truly special. The golden toffee comes together quickly on the stovetop, and once it’s topped with melted milk chocolate and a sprinkle of nuts, it transforms into a show-stopping treat. It stores well, looks beautiful wrapped in a tin, and brings that warm, cozy holiday flavor to every bite.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
1 cup unsalted butter
1 cup granulated sugar
1 pinch salt
1 teaspoon vanilla extract
1 1/2 cups milk chocolate (chopped or melting wafers)
1/2 cup chopped pecans or walnuts
Directions
I start by lining a baking sheet with parchment paper or a silicone mat to make cleanup easy and ensure the bark lifts off cleanly.
In a medium saucepan over medium heat, I melt the butter completely, then stir in the granulated sugar and salt.
I continue stirring constantly for about 10–12 minutes, until the mixture thickens and turns a rich golden color. A candy thermometer helps me hit the perfect 300°F mark for that ideal crunch.
Once the toffee reaches temperature, I remove it from the heat and stir in the vanilla extract.
I immediately pour the hot toffee onto the lined baking sheet and spread it evenly to about 1/4-inch thick.
After letting it sit for 1–2 minutes, I sprinkle the chopped chocolate over the warm toffee and let it melt for a minute or two.
I use a spatula to spread the melted chocolate evenly over the surface.
Then I sprinkle the chopped nuts over the chocolate and gently press them in to help them stick.
I let the bark cool completely at room temperature or pop it in the fridge to speed things up.
Once fully set, I break the bark into pieces and it’s ready to enjoy or share.
Servings and Timing
Yield: About 20 pieces Prep Time: 5 minutes Cook Time: 12 minutes Total Time: 17 minutes
Variations
I like to swap in dark or white chocolate depending on who I’m making it for.
Sprinkling crushed candy canes on top adds a festive peppermint twist.
For a salty-sweet combo, I sometimes add a few flakes of sea salt on top right before the chocolate sets.
Using slivered almonds or pistachios gives it a different flavor and a pop of color.
Storage/Reheating
I store the toffee bark in an airtight container at room temperature for up to 2 weeks. I layer parchment paper between the pieces to prevent sticking. It also keeps beautifully in the fridge for an even longer shelf life. I avoid reheating it—this treat is best served straight from storage, as the texture is meant to stay crisp and crunchy.
FAQs
How do I know when the toffee is ready?
I use a candy thermometer and aim for 300°F, known as the “hard crack” stage. The mixture should be golden brown and pull away from the sides of the pan.
Can I use semi-sweet or dark chocolate instead?
Absolutely. I switch up the chocolate depending on how rich I want the bark. Semi-sweet adds a nice balance to the sweet toffee, while dark chocolate makes it more intense.
What if the toffee turns out grainy?
Toffee can get grainy if the sugar crystallizes. I avoid this by stirring constantly and keeping the heat steady—not too high or low.
Can I double the recipe?
Yes, I double it all the time for gift boxes. I just use a larger baking sheet or split it between two pans so the toffee spreads evenly.
What’s the best way to break the bark?
Once it’s fully cooled and set, I simply lift it off the parchment and break it into rustic pieces with my hands. If it’s too thick, a sharp knife helps create cleaner edges.
Conclusion
This Irresistible Christmas Toffee Bark is a holiday favorite I look forward to making every year. It’s rich, crunchy, and filled with festive flavor, and it couldn’t be easier to pull together. Whether I’m wrapping it up for gifts or setting it out at a party, it’s always the first treat to disappear. I love how such simple ingredients create something so magical—and now, I never head into the holiday season without making at least one batch.
This irresistible Christmas toffee bark is a festive favorite! Buttery toffee, rich chocolate, and crunchy nuts make this easy treat perfect for holiday gifting or dessert trays.
Ingredients
1 cup unsalted butter
1 cup granulated sugar
1 pinch salt
1 teaspoon vanilla extract
1½ cups milk chocolate (chopped or melting wafers)
½ cup chopped pecans or walnuts
Instructions
Prepare the pan:
Line a baking sheet with parchment paper or a silicone mat.
Make the toffee:
In a medium saucepan over medium heat, melt the butter. Stir in the sugar and salt. Continue stirring constantly for about 10–12 minutes, until the mixture thickens and reaches a golden caramel color (300°F if using a thermometer).
Add vanilla:
Remove from heat and stir in the vanilla extract.
Spread toffee:
Immediately pour the hot toffee onto the prepared baking sheet and spread into an even layer about ¼ inch thick.
Melt the chocolate:
Let toffee sit for 1–2 minutes, then sprinkle chocolate evenly over the top. Allow to melt for a minute or two, then spread with a spatula.
Add toppings:
Sprinkle chopped pecans or walnuts over the chocolate layer. Press gently so they adhere.
Cool and set:
Let the bark cool completely at room temperature or place in the refrigerator until fully set.
Break and serve:
Once hardened, break into pieces and enjoy or package for gifting.
Notes
Use a candy thermometer for best results — aim for 300°F (hard crack stage).
Stir constantly to prevent the toffee from burning or separating.
Let the bark cool completely before breaking for clean, crunchy pieces.
Storage: Keep in an airtight container, layered with parchment paper, at room temperature for up to 2 weeks.
