Dec 06, 2015 The base is a toffee cookie – it tastes more like toffee candy than cookie. It’s miraculous. Melted milk chocolate is slathered on top, followed by a sprinkling of toasted almonds and flaky sea salt. There’s really nothing more to be said except that it is insanely addictive. Use good chocolate – it doesn’t have to be the most expensive, but at least something you would enjoy in a bar, not waxy chocolate chips. I usually buy Lindt bars in bulk at Costco, but for this I just used good store brand milk chocolate bars. Maldon salt really takes this bark over the top. If you don’t have some, you should buy it. I use mine to finish all kinds of dishes – from salads, to pizza and most things in between. The delicate flakes kind of burst on your tongue with a crunch that is subtly, not aggressively, salty. When baking the base, keep in mind that it should be deeply golden (you know, like toffee). Because the ingredients are similar to a chocolate chip cookie, you might be tempted to under-bake, but this is not the place for that. Also, keep in mind that the chocolate can take a long time to set – mine took overnight to harden enough to cut. So plan timing accordingly. (Although in a pinch, you could pop the pan in the fridge – not ideal to submit chocolate to large temperature changes, it can lose its sheen, but your sins will be hidden under a blanket of almonds. I stored a batch in the freezer and it was totally fine.) I used a pizza roller to slice the bark into irregular triangle shapes – that’s the fun part! (And eating all the scraps too small to store). Add this to your holiday baking this year and I can almost promise that everyone will ask you for the recipe.
