…..for a recipe for Salted Chocolate Toffee Bark!
This is a perfect use for leftover melted chocolate from chocolate-covered strawberries but of course you could melt chocolate as well for this.
What You’ll Need:
4oz Dark Chocolate (or whatever you have leftover)
4oz White Chocoate (or whatever you have leftover)
1/4 c. white chocolate chips
2 Heath or Skor bar, crushed
Freshly Ground Sea Salt (or replace the Sea Salt with 1/4c. broken-up mini pretzels).
Servings vary; store in a cool, dry place.
Prepare a baking sheet with a piece of parchment over it. Smear melted dark chocolate into an approximate square shape over sheet (if you need to melt chocolate, follow instructions here). Place baking sheet in fridge or freezer for 10 minutes. Once hardened, smear melted white chocolate over dark. While warm, sprinkle in toffee bits and white chocolate chips. You can add another smear of white chocolate over the bits (as I did here). Sprinkle sea salt over entire surface.