Eggless Toffee Bark with Almonds
Buttery, crunchy, and draped in a glossy layer of semi-sweet chocolate, this toffee bark is the kind of treat that disappears fast at any gathering. The entire recipe comes together with just butter, sugar, water, salt, almonds, and chocolate chips — not an egg in sight, which makes it a genuinely stress-free option for anyone avoiding them. Cooking the toffee to the hard-crack stage gives you that satisfying snap when you break a piece, while the chopped almonds add a rustic, nutty bite throughout every layer. Spreading the chocolate chips directly over the hot toffee is a clever no-fuss move — the residual heat does all the melting work for you. A pinch of flaky sea salt on top pulls the whole thing together, balancing the sweetness in the best possible way. It's the kind of confection that looks impressive enough to gift but is honestly simple enough to make on a weeknight.
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Learn more →Ingredients
16 servings
- 1 cup (2 sticks) unsalted butter, cut into pieces
- 1 cup granulated sugar
- 2 tbsp water
- ¼ tsp fine salt
- 1 ½ cups whole raw almonds, roughly chopped
- 1 ½ cups semi-sweet chocolate chips
- ¼ tsp flaky sea salt (optional)
Instructions
- 1
Line an 18×13-inch rimmed baking sheet with parchment paper and set it on a heatproof surface near the stove. Spread half the chopped almonds (about 3/4 cup) in a single, even layer across the parchment.
- 2
Combine the butter, sugar, water, and fine salt in a heavy-bottomed saucepan over medium heat. Stir gently until the butter melts and the sugar dissolves, then clip a candy thermometer to the side of the pan. Cook without stirring, swirling the pan occasionally, until the mixture reaches 300°F (149°C) — the hard-crack stage — and turns a deep amber color, about 10–12 minutes. Watch closely once the mixture begins to color, as it can darken quickly.
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