Emelia Jackson has brought you the perfect holiday recipe. More of a confectionary that a cookie, this bark as it makes the most perfect Christmas gift. Mix it up by replacing the almonds for macadamias, hazelnuts, peanuts or pistachios. If you love Daim chocolate, then you’re in for a treat. This one is all about trusting the process – it looks like its not going to work but trust the process!

Ingredients

  • 70g honey
  • 20ml water
  • 150g caster sugar
  • 200 slivered almonds
  • 125g unsalted butter
  • 250g milk or dark chocolate, melted
  • Sea salt flakes

Instructions

  1. Line a baking tray with baking paper or a silicon baking mat and set aside.
  2. In a medium saucepan over high heat, combine the honey, water and sugar. Stirring constantly, add in the butter and bring to the boil. Continue to cook the sugar mixture until a thermometer reads 150C before adding in the almonds. Keep cooking until the thermometer gets to 175-180C and remove from the heat.
  3. Spread the mix onto the prepared baking tray and allow to set for 10-15 minutes before scoring with a knife, this will enable you to easily break it up once it has set. Allow the bark to set completely at room temperature.
  4. Once it has cooled, you can break it into pieces along the score lines. Finally, cover the toffee in the melted chocolate and sprinkle with sea salt.

Merry Christmas!

Chasing more chocolate, holiday themed recipes? Try Emelia’s Double Chocolate Candy Cane Cookie recipe!