Oh dear. I’m in trouble with this week’s Tuesdays with Dorie recipe. These Chocolate Covered Toffee Break Ups are the work of an evil genius (yes, Dorie, that’s you!).
Ever tasted a Daim Bar? Or maybe you know it as a Heath Bar? Well here’s the thing…
These taste EXACTLY the same. And here’s another thing…
They are ridiculously easy to make. Danger, Danger Will Robinson! (bonus points for those of you who get this reference!)
Basically you make a toffee with butter, sugar, light corn syrup and a pinch of salt. Then you mix in some lightly toasted nuts and allow it to set. Then you smother it in melted chocolate and sprinkle more nuts on top of that. Then flip the whole lot over and repeat with chocolate and nuts.
Then you wait.
And then you take a bite and immediately package it up to give to unsuspecting neighbours who will also be hooked after one bite. This stuff is addictive. I know I will be making this again soon – perfect for holiday gifts – but that it won’t be able to stay in my house for long – either by choice or because we CAN’T STOP EATING IT. Dorie, you devil!
You can find the recipe for Chocolate Covered Toffee Breakups on p 402 of Baking Chez Moi and this recipe is worth the cost of the entire book alone. It’s THAT good. Trust me on this one. I know my sweets.
(also, mum, if you are reading this – you MUST make this for dad!)
Tuesdays with Dorie participants don’t publish the recipes on our blogs, so you’re encouraged to purchase Baking Chez Moi for yourself which you can do on Amazon (this link should bring you to the Amazon store in your country) or for free worldwide shipping, buy from The Book Depository. Then join us, baking our way through the book!
Please note: The product links from Amazon and The Book Depository are affiliate links, meaning if you click over and purchase something, I will receive a very small percentage of the purchase price which goes towards maintaining eat. live. travel. write. Thank you in advance!
Yup. So delicious. And that hit of saltiness? Swoon. So delicious. Couldn’the stop eating!
Ahem. We seem to have finished the ENTIRE batch, from Sunday’s concoction to Tuesday morning breakfast. (Granted, with some assistance from ever-grateful neighbours.)
What I like about this is the consistency: not too hard a crackle, not so soft as to take your fillings out.
Deeeelish. 🙂
Are those pumpkin seeds and pistachio nuts I see? What a great idea! Looks extra yum!
OK Mardi. Just that alone, I’m buying the book. Guess what my friends are getting for Christmas?! 😉
ps – Lost in Space. Was my favourite show ‘way back then’.
Very delicious. Pistachio nuts and seeds are a nice alternative to almonds.
Ohhh, these look and sound divine!! I’ve always loved chocolate covered toffee. 🙂
These are very addictive. My husband and I have been eating one piece a day. My party on Saturday can not come soon enough to get the rest out.
How did you manage such self-control?
I love that you used pistachios instead if almonds on top – very pretty.
Beautiful job Mardi, your toffee looks good with the pistachios. This was a lot easier than expected
but I should have cut the recipe in half.
Ahh…these look amazing! I love making chocolate bark, but have yet to add toffee to it 🙂 Great idea.
This recipe was so-so to me. The chocolate didn’t stick on both sides despite her direction to dry the toffee with damp paper towel. I would do that that on BOTH sides next time. Also this is not a brittle, it doesn’t crack and crunch in your mouth. It’s gooey. Maybe that’s why it’s called toffee but unless I did something wrong, I didn’t love the texture, neither did my fillings!
That’s too bad – this absolutely did crackle and crunch it was not sticky at all. Maybe you didn’t cook the caramel long enough?
Did you use a candy thermometer?