Oats Free Toffee Bark with Almonds
Crunchy, buttery, and loaded with chocolate, this toffee bark is the kind of treat that disappears fast at any gathering. The base is a classic hard-crack caramel made from butter, sugar, and a splash of water, cooked low and slow until it hits that perfect deep amber color. Whole raw almonds add serious crunch on both sides of the chocolate layer, giving every piece a satisfying snap. Semi-sweet chocolate chips melt right onto the hot toffee, making the whole thing come together without any extra equipment or fuss. A pinch of flaky sea salt on top pulls all the flavors together in the best possible way. Every single ingredient here is naturally free of oats, so there's no need to audit labels or worry about hidden grain fillers sneaking into your candy. Break it into rustic pieces and pile them onto a plate — it looks impressive, but the process is surprisingly straightforward.
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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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