79
Oct 13

Halloween Toffee Bark

Toffee, graham crackers, and Halloween sprinkles make this Halloween Toffee Bark the most festive candy ever!

Halloween Graham Cracker Toffee Bark is so fun to make and eat!

There are only a handful of desserts that my husband will consider eating: peanut butter cookies, ice cream, carrot cake, and toffee. In fact, if you read this blog at all, you’ll know he rarely eats anything I make – even those favorites. People say to me all the time “your husband must love everything you bake!” Nope, he rarely ever eats it. And you’ll bet your bottom dollar I’ll tell you if he does.

{Partly because that means you know it’s good. Also? Because I love to tease him that he doesn’t love me enough to eat my desserts. Which I’m teasing about. You know, in case he’s actually reading. That’s another thing I like to tease him about.}

Anyway, a few weekends ago I had my book launch party (photos coming soon!) and one of the recipes I served was Chocolate Chip Cookie Toffee Bark. It’s a recipe from my book and it’s so freaking good. It’s so good that it lasted about 10 minutes at the party.

Here’s where Mel comes in. He doesn’t eat dessert, like, ever. His willpower is incredible. But he had told himself he’d have one piece of toffee at my book party. Just one piece. But by the time he got over there to get his one treat for the month…it was all gone.

*Gasp*

So, the next day I made a new version, just for him. And I turned it into Halloween Toffee Bark because, well. Cute Halloween things are fun. 🙂

Halloween Toffee Bark

Toffee bark is my absolute favorite thing to make at Christmas. Since Halloween is the candy holiday, it makes sense that it needs it’s own version of toffee bark, right?

Right.

What makes this recipe different than actual toffee is the “bark” part. And what makes up the bark? Some sort of cracker base. I’ve made this with matzo crackers. In my book I use Chocolate Chip Cookies. For this bark I used graham crackers.

Those are another thing that Mel loves: graham crackers.

Graham Cracker Toffee Bark dressed up for Halloween!

The bark is super easy to make. You need a rimmed baking sheet (I use my jelly roll pan). You line that sheet with graham crackers.

Then you need to cook up the toffee mixture using brown sugar and butter – lots of both. You cook it almost to the hard ball stage. (Note: please use a candy thermometer for this. Don’t have one? Go get one – they’re not expensive and can save your life when you’re making toffee or doughnuts or a multitude of other things.)

Once you pour the candy mixture over the graham crackers, you bake it. Then you sprinkle it with chocolate and bake it some more. (Note: I tried this with white chocolate chips and it didn’t work. I’m still working on that recipe, so beware switching out the chocolate chips for white!)

That’s when the real fun happens – the decorating! You really can use any kind of decorations you want for this bark. Candy corn, sprinkles, M&Ms, you name it. You’re also not limited to Halloween. Think Christmas, Valentines Day, rainbow sprinkles…the possibilities are endless.

But I can guarantee you one thing: when you make this, it won’t last long.

This Halloween Toffee Bark is made with graham crackers and candy corn!

Just ask Mel. He knows that quite well!

Halloween Toffee Bark

Yield: 8 cups

Cook Time: 18 minutes

Total Time: 4 hours with chilling

This Toffee Bark is made with graham crackers and topped with everything Halloween: sprinkles, candy corn, and M&Ms. Make up a bowl to serve at a party!


Ingredients:


  • 12 Graham Crackers (full sheets of 4 crackers each)

  • 1 cup (2 sticks) unsalted butter

  • 1 cup packed brown sugar

  • 1 tablespoon water

  • 1 teaspoon vanilla extract

  • 1 bag chocolate chips (about 11-11.5 ounces), semi-sweet or milk

  • Halloween sprinkles, M&Ms, Candy Corn, etc (about 1 cup total)


Directions:


  1. Preheat oven to 350ºF. Line a 10x15” pan (jelly roll or cookie sheet with sides) with foil and spray well with cooking spray. Lay the graham crackers in a single layer in the pan, breaking a few to fill in the edges and gaps as much as possible.

  2. Melt butter in a saucepan over medium heat. Turn to medium-low and add brown sugar and water. Bring to a boil, stirring occasionally. Once it boils, place the candy thermometer in the pan and do not stir. Let the mixture cook until it reaches 255ºF on a candy thermometer, about 5-7 minutes. Remove from the heat and stir in vanilla extract. Immediately pour over cookies and spread carefully to cover all the crackers. Bake for 5 minutes.

  3. Remove the pan from the oven and sprinkle with the chocolate chips. Bake an additional 2 minutes. Remove the pan from the oven and, using an offset spatula, carefully spread the chocolate chips evenly over the toffee (they will have melted in the oven but still held their shape). Sprinkle your Halloween sprinkles and/or candies over the chocolate. Let cool to room temperature, then chill to set. Break into pieces and serve.


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Sweets from friends:
Peanut Butter Candy Corn Pretzel Bark by Something Swanky
Salted Chocolate Cookie Bark by Wine & Glue
Buckeye Bark by Chocolate, Chocolate, & More