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Toffee Bark

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2 cups milk chocolate chips
3/4 cup toffee bits

Toffee Bark

  • Easy

About This Recipe

I don’t know if it’s a function of age or having had lots of cavities as a child, with big fillings that act as wedges, but I started breaking my teeth about ten years ago. That was the impetus to create this fabulous recipe for Toffee Bark.

The first time was, tragically enough, when biting into my favorite candy: Heath bars.

The combination of salty caramel toffee and milk chocolate is simply irresistible to me. I haven’t had a bite of one of those candy bars since. Sigh.

Now, it’s possible to approximate the flavor of a Heath bar several ways: by using caramel sauce over chocolate ice cream and adding a pinch of salt, or by combining plain old caramel and milk chocolate. But there’s nothing quite like the flavor of the toffee in and actual Heath bar. That’s why I invented this candy recipe, which is the easiest recipe in the world.

All you need is two ingredients: milk chocolate chips and Heath bits. The bits are those little pieces of chopped up Heath bar that you can find near the chocolate chips in the grocery store. They are much kinder on your teeth, but I wanted to take it a step further. I crushed the bits so there would be no tooth threat whatsoever.

If you have the option, use Guittard milk chocolate chips. They have the best flavor and the creamiest texture. You could also chop up a Dove chocolate bar or use a fancy bar; 12 ounces will do the trick.

And what a success! I am so happy I can again have a Heath-bar-like snack. In fact, I think it’s even better than the original.

Tips for the best Toffee Bark:

  • Don’t overheat the chocolate. That’s the only tip I have because this recipe is so simple! Oh and make sure you don’t get any liquid at all into the chocolate as it’s melting or it will seize. You could stir in 1/2 teaspoon of sold shortening (NOT butter) and it may smooth out, or you might have to start over.

Why this recipe works:

  • The way the chocolate is melted helps set up crystals which will keep the chocolate firm but tender when it cools and hardens.
  • You don’t have to chop the toffee as much as I do; leave enough chunks so you are comfortable with the recipe.



Place the milk chocolate chips in a microwave-safe bowl. Microwave on high power for 1 minute; remove and stir.


Continue microwaving for 30 second intervals on high, stirring after each interval, until the chocolate is melted and smooth.


Spread parchment paper on a cookie sheet. Spoon the melted chocolate onto the paper; smooth with a spoon into a rectangle about 8" x 10".


Put the toffee bits in a plastic baggie, then pound with a rolling pin to crush. You can make the bits as small as you want; some dust is delicious.


Sprinkle the toffee dust and bits onto the chocolate. Press in a bit with your fingers (you get to lick off whatever stays on your fingers, you know). Refrigerate until firm, then break into pieces. Store in an airtight container.


Linda is a bestselling cookbook author and home economist who has written 50 books (49 cookbooks and Medical Ethics for Dummies) since 2005. She has worked for Pillsbury since 1988, on the Bake-Off and other projects. Linda has been a web presence since 2002, developing recipes and teaching people how to cook.

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