How to Make Chocolate-Toffee Bark | America's Test Kitchen (S24 E16)

I've made this recipe twice after having to throw out the result in my first attempt. How in the world do they get such a light color in the video at 360 degrees? Mine was very dark (which, as an experienced confectionary maker, is what I would expect before seeing this) and tasted as such. I got a result similar to the video in my second attempt by just following my eyes and going with a color that matched the ATK presentation, and I got that at 325 degrees.

Corn syrup? No way. What’s a more healthy substitute

This is a total different recipe from the last one I just watched. Also, you not staring the sugar into the butter was driving me crazy. Why not just give it a couple stirs!

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I like that toffee made with crackers and I like toasting the pecans. Yum!

Mrs. Bridget u lost weight. 😊

I just made this EXACTLY like she did. Same pan. Same thermometer. Cooked mine to 352. It tastes really burnt!! Going back to my tried and true recipe! So disappointed!!

I love this recipe. I've made it for several years as gifts. I'm lazy though, so I sprinkle on dark chocolate chips onto the bark while the toffee is still hot. The heat will be enough to melt the chips within a few minutes, then it is easy to spread into an even layer. Yum!

Mmmmm.....thanks!

The 350-360 F temperature instructions are WAY OFF. I used a candy thermometer & took it to 350 & it was nearly burnt. WASTE of all those ingredients! Not sure why so high a temperature in this recipe? Most toffee recipes start at 290 F & go up to maybe 300 F? This was a very unusual disappointment coming from ATK.

I have 2 questions.
Why the corn syrup, and why not baking soda?
All the recipes I've looked at will often have one or the other, except one that's old. So why on earth would they even be used?

I've made toffee for years (familt tradition) and i have found it you put the chocolate on when the toffe is too cool, the chocolate doesn't stick and falls off.

I made this a couple of days ago, and while it's very good, as another reviewer noted, I was concerned that the toffee was getting too dark before it reached the temp range specified. I used a 3-quart, wide, high quality saucepan that looks identical in size to what was used in the video. I also used the same instant-read thermometer they used. So it finally got to temp, though it was darker than theirs - I was concerned about burning it. I took it off heat and proceeded with the recipe. It set up fine and the finished toffee looks great and has a nice crunch to it (though I'd chop the nuts even more finely next time as many ended up falling off.) But it doesn’t taste as buttery as I expected, and although it's not burned, I wonder if it was a bit overcooked or is that how it's supposed to taste?? One other thing: I will try it again and maybe only put chocolate and nuts on one side, and finish with a light sprinkling of salt.

I would love to get this as a Christmas present.

❤❤❤❤❤❤❤❤

I just did this recipe and the toffee took way way long to even get to 350. I took it off at 340 and it’s much darker than what I see here. Why!

amazing. Looks great! I hope to make it.

"Butter is really important for toffee." That's an understatement.

🩷

I’m going to try it!

The ATK style is just the right amount of cozy, professional, sexy and toxic under the surface 😂

Found this toffee on the tacky side

Thank you for the video, and the recipe is interesting. I think an area for improvement would be to increase the host's explanation of what she is doing, noting the explanation she gave on several points wasn't accurate and was bordering on just flat out wrong but was likely due to her just being to brief and simple on the points (for example melting the chocolate and tempering it).

It’s so upsetting that you can’t access the recipe unless you subscribe. Even though you encourage us to try the recipe we are unable to unless we join or rejoin. I am able to log in but unable to access the recipes unless I subscribe again.

Mmm right up my alley. My son made this one time when I was at work. What a treat when I got home. He was about 18 or 19 at the time, never did anything like that before but he nailed it! Such a good boy!

I'm going to make this recipe this week! It looks so good! Just need to get some chocolate 😁

How can I incorporate coffee flavor into this recipe?

Yum, yum, yum!

How do you temper the chocolate if you don't have a microwave? Carefully?

Boy the make lin look like shes 80 years old...

ATK: the recipe link goes to the ATK newsletter, and when you search for the recipe manually it's paywalled

Metabolic syndrome anyone? Oh, yes please.

Yum❤

Is the corn syrup crucial or can this be made without? Or is there an alternative? I’m wondering what its purpose is.

I cook the sugar and butter until they are the color of almonds, perfect every time.

I make this every year! I only put chocolate on one side, however, and I use almonds.

350-360 degrees is WAY hotter than any other toffee recipe I've ever seen; it's even higher than recipes for peanut brittle.

I always love when Lan presents a recipe. I like her technique, and there is a gentle, comforting manner to her.

Thanks, that looks delicious

I don't generally eat sweets... Now I will!

Sooo healthful! 😂

Lan is so proper and professional... to hear her say "well if this gig ever blows up on me, I can move onto drywall" had me in STITCHES!!

Anyone have suggestions for what quality chocolate to use for this, please. I don’t know suitable chocolates from grocery stores. Is Toll House semi- sweet chips okay?
Thanks.

I'm not a big fan of candy but this hits all the right spots for me! I will be making it, and maybe sharing some.

Great for gifts to people you want to talk less and have their teeth stuck together more 🙂

Why yes! This recipe segment did end rather abruptly. The final 40 seconds:

Bridget: It almost reminds me of honeycomb.
Lan: Mmm-hmm
B: You promised perfect bark and you delivered.
L: Oh, I'm glad you like it.
B: Thanks, Lan!
B: So how about that toffee? Well why don't you make it? It starts by using both water and corn syrup to make an easy toffee. Temper the chocolate in the microwave and cover each side of that beautiful toffee with chocolate and nuts!
B: So from America's Test Kitchen, you brand new holiday gift this season - Chocolate-Toffee Bark.
B: You can get this recipe and all the recipes for this season along with product reviews and select episodes on our web site.
B: Mmm-mmm!

That link doesnt go to the recipe

Too small of a batch for me. I need four times that for a snack. Looks good.