Beware: this spooky Spider Web Toffee Bark is crazy addicting!
So tomorrow is Halloween and I still don’t have a costume. Tonight I’m going to a Superhero party and I’m just going to wing it. And by wing it I mean go buy something at 4pm.
Also tonight I’m going to pack this Spider Web Toffee Bark into my purse. Because that’s how I roll.
(Did I ever tell you guys the story of when I brought this cake to a club? Seriously. It happened, like, a month ago. But that story is for another time.)
This toffee bark is so addicting that if you make it you may not have any left for your guests. Rebe says it’s the best thing I’ve made all month. As a chocolate lover, I can’t disagree.
The toffee has this amazing crunch that lingers as the chocolate melts in your mouth. Then your huge bite of toffee is gone and you reach for another one, hoping to taste the same amazing flavors you did not a moment before.
It’s kind of like drugs. But sugar.
So like perfect for your party guests. And perfect for Halloween, because homemade candy that takes less than 30 minutes is a total winner!
I’m keeping today’s post short and sweet because I’ve been working all day on this new site redesign. It still has some kinks to work out, but what do you guys think?!
Happy Halloween, everyone. See you on Monday!
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Spider Web Toffee Bark
- Prep Time: 25 mins
- Total Time: 25 mins
- Yield: 8 cups bark 1x
- 1 cup salted butter, room temperature
- 1 cup packed light brown sugar
- 10 oz dark chocolate, chopped
- 1/3 cup white chocolate chips
- 1/4 cup thompson raisins
- colored sugar, for sprinkling
- Line a large sheet pan with parchment paper and set aside.
- In a medium saucepan over low heat, combine butter and brown sugar. Toss in a large pinch of salt. Stir constantly with a heat-proof spatula for 10-15 minutes. Your toffee should slowly become golden brown in color. You’ll know your toffee is ready when it is a dark golden brown color and reaches 300°F (use a candy thermometer to check!).
- Pour the toffee onto the sheet pan. Working fast, use your spatula to evenly distribute the toffee around the pan. You should aim for a thickness of a ¼-1/3 of an inch. Allow to cool for 3-5 minutes so the toffee can set slightly.
- Sprinkle your chopped chocolate over the toffee. Allow the chocolate to melt for 2-3 minutes, then using a spatula or the back of a spoon, smooth out the now melted chocolate. If lumps remain, give it another 2-3 minutes, then smooth out again until the chocolate is completely melted.
- Last, melt the white chocolate in a microwave of 50% heat for 15 seconds. Stir. If not fully melted, give it another 15 seconds.
- Scoop your white chocolate into a small ziplock container, creating a make-shift piping bag. Cut a TINY hole into one corner, then pipe spiderwebs all over the bark. Begin by creating four intersecting lines (like a star), then pipe U-shaped lines in between each line in 2-3 concentric circles (see bark for detail).
- Top with raisins and colored sugar. Allow to cool completely before serving.*
*You can place this in the fridge for up to 20 minutes to help the chocolate harden. Any more and it will develop sweat stains. Gross.