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Category: Brownies/Blondies
Prep Time: Cook Time: Total Time:
Favorite brownie mix, made as directed on the box
1 pkg toffee bits
1 cup dark chocolate chips
Ganache:
1 pkg chocolate chips(semi-sweet or milk chocolate)
enough cream to thin it out as the chips melt and stirred until smooth
1.Preheat the oven to 325 degrees F. Line a heavy duty 13×18 inch baking sheet with nonstick foil or parchment paper.
2.In a mixing bowl, make the brownie mix as directed, hen stir in 1/2 cup chocolate chips.
Empty batter onto the lined cookie sheet and spread as thinly as possible using the back of a spoon or scraper. Sprinkle remaining chocolate chips into areas where they did not clump together (the chips tend to congregate) and the toffee chips. Remember to try to make the bark as thin as possible.
3.Bake on center rack for 20 minutes. Remove from oven. With a pizza cutter or knife, cut into pieces without separating – you want shards, similar to what you’d get if making peanut brittle. Return to oven for 5 minutes.
4.Remove from oven and let cool completely. Pull apart. At this point, it should be completely crisp. If you are left with a few thick, chewy, pieces, return them to the oven and bake at 250 for 20 minutes, then re-cool. If your batter is thin enough the first time, you should not need the second bake.
5.After the brownies have cooled, drizzel the ganache over them and allow to set.
Notes
For a double batch, I recommend making the recipe once, then repeating and baking on a second baking sheet rather than doubling the ingredients.
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Toffee Brownie Bark
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Category: Brownies/Blondies
Prep Time: Cook Time: Total Time:
Favorite brownie mix, made as directed on the box
1 pkg toffee bits
1 cup dark chocolate chips
Ganache:
1 pkg chocolate chips(semi-sweet or milk chocolate)
enough cream to thin it out as the chips melt and stirred until smooth
1.Preheat the oven to 325 degrees F. Line a heavy duty 13×18 inch baking sheet with nonstick foil or parchment paper.
2.In a mixing bowl, make the brownie mix as directed, hen stir in 1/2 cup chocolate chips.
Empty batter onto the lined cookie sheet and spread as thinly as possible using the back of a spoon or scraper. Sprinkle remaining chocolate chips into areas where they did not clump together (the chips tend to congregate) and the toffee chips. Remember to try to make the bark as thin as possible.
3.Bake on center rack for 20 minutes. Remove from oven. With a pizza cutter or knife, cut into pieces without separating – you want shards, similar to what you’d get if making peanut brittle. Return to oven for 5 minutes.
4.Remove from oven and let cool completely. Pull apart. At this point, it should be completely crisp. If you are left with a few thick, chewy, pieces, return them to the oven and bake at 250 for 20 minutes, then re-cool. If your batter is thin enough the first time, you should not need the second bake.
5.After the brownies have cooled, drizzel the ganache over them and allow to set.
Notes
For a double batch, I recommend making the recipe once, then repeating and baking on a second baking sheet rather than doubling the ingredients.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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