Lactose Free Toffee Bark with Almonds
Crunchy, buttery, and loaded with toasted almonds and a glossy layer of semi-sweet chocolate, this toffee bark is the kind of treat that disappears fast at any gathering. The good news for anyone avoiding dairy-based milk products is that this recipe leans entirely on butter and dairy-free-friendly chocolate chips — no milk, cream, or cheese anywhere in sight. The toffee itself is a straightforward cook of butter, sugar, water, and salt taken all the way to the hard-crack stage, which gives it that satisfying snap and deep caramel flavor. Pouring the hot toffee over a base of roughly chopped almonds means every piece has built-in crunch before the chocolate even enters the picture. A second layer of almonds pressed into the melted chocolate and a pinch of flaky sea salt on top push it firmly into "I need another piece" territory. Breaking it into rustic shards makes it feel homemade in the best possible way — perfect for gifting, snacking, or stashing in the fridge for whenever the craving hits.
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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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