I have said it before and I will say it again. One thing that I miss is chocolate bars. The ones that have multiple layers and flavours. I love caramel and chocolate together.
I was in line at the grocery store a couple of weeks ago, when I found myself staring at the boxes of chocolates.I was feeling a wee bit sorry for myself.(Yes I can admit that)
The next day, while out for a walk with my daughter, I came up with an idea. A toffee filled chocolate type of bark. We knew that we had to top this wonderful bark with something. Since salt and sweetness go so well together, we decided on that. Alas, our bark was created, at least in our minds.
When we went home we made it a reality. So good!!!
Salted Toffee Chocolates
400 gram bar of dairy free dark chocolate (3 cups chopped)
3/4 c. dairy free margarine
3/4 c. palm sugar (or desired granular sugar)
1/2 tsp. coarse sea salt
Line a 10 inch by 15 inch cookie sheet with parchment paper. Set aside.
Melt half the chocolate in a double boiler. If you don’t have a double boiler, you can use a metal bowl that fits over a small pan that has about an inch of water in the pan.
After chocolate is melted, spread thinly over parchment paper lined cookie sheet. Spread chocolate right to the edges. Put pan into the refrigerator or freezer to cool.
Meanwhile, whisk the margarine and palm sugar together into a small pan. Heat on medium low, whisking constantly. Bring to boil. Continue to whisk and let boil for two minutes.
Remove pan from heat. Whisk toffee every minute or so for about ten minutes. Then spread toffee mixture over chocolate evenly. Return baking sheet to refrigerator.
Melt remaining chocolate then spread over toffee mixture. Sprinkle with sea salt. Let cool before cutting. Depending on the size, you can get about 60 pieces.
** Don’t just break into pieces. The force of breaking, makes the salt fall off.
I have tried to make it with a little more filling, but it leaks out the sides when getting cut up.
Store in the refrigerator or the freezer.