Chocolate‑Toffee Bark via America's Test Kitchen

This was a big hit this Christmas, so thought I'd better post it! 

Source: America’s Test Kitchen

Time: 1½ hours
Yield: About 1½ pounds (Serves 24)

Ingredients

Toffee Base

• 8 tablespoons unsalted butter
• ½ cup water
• 1 cup (7 oz / 198 g) sugar
• 3 tablespoons corn syrup
• ¼ teaspoon salt
• 1½ cups pecans or walnuts, toasted and chopped (divided)

Chocolate Coating

• 8 ounces (227 g) semisweet chocolate, chopped fine (divided)

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Before You Begin

• You’ll need a thermometer capable of reading high temperatures.
• A greased aluminum‑foil sling is essential for removing the sticky toffee from the pan.

Instructions

1. Prepare the Pan

• Create a foil sling using two sheets of foil, 13 and 9 inches wide
• Make a sling, spray with vegetable oil spray.

2. Cook the Toffee

1. Heat butter and water in a medium saucepan over medium‑high until melted.
2. Add sugar, corn syrup, and salt.
3. Bring to a boil and cook without stirring until sugar dissolves and syrup turns faintly golden (10–14 minutes).
4. Reduce heat to medium‑low; cook, swirling gently, until amber and 310–320°F* (2–4 minutes).
5. Remove from heat and stir in ½ cup nuts (or more!).
6. Pour into prepared pan and smooth into an even layer.
7. Cool to room temperature (about 30 minutes).

3. Coat the First Side with Chocolate

1. Microwave 3 oz chocolate at 50% power, stirring often, until two‑thirds melted (1–2 minutes).
2. Add 1 oz chocolate and stir until fully melted (microwave in 5‑second bursts only if needed).
3. Spread over cooled toffee.
4. Sprinkle with ½ cup nuts and press lightly.
5. Refrigerate uncovered until set (about 15 minutes).

4. Flip and Coat the Second Side

1. Line a baking sheet with parchment.
2. Lift toffee from pan using foil sling; invert onto sheet and remove foil.
3. Repeat chocolate‑melting process with remaining 4 oz chocolate.
4. Spread over toffee; top with remaining ½ cup nuts.
5. Refrigerate uncovered until set (about 15 minutes).

5. Finish

• Break into rough squares and serve.
• Store at room temperature for up to 2 weeks.

*Original recipe says 350-360, but the consensus is that is too high, though Lan Lam sticks by 350 - 360! I pulled it when it turned medium - dark amber. It was great.