Dark Chocolate Pistachio Toffee Bark is an easy candy recipe that comes together in minutes. Rich dark chocolate is filled with pistachios and toffee pieces.
Dark Chocolate Pistachio Toffee Bark is rich, decadent, and full of salty and sweet flavor. This candy is filled with pistachios and sweet toffee bits - the perfect balance of savory and sweet.
If you're so inclined, sprinkle the top of your candy with sea salt.
You'll love this recipe because it comes together in 20 minutes or less. You don't have to spend all day in the kitchen to make a beautiful candy confection.
Chocolate melting wafers
Chocolate melting wafers are the ideal choice for making a chocolate bark. The chocolate is already tempered, so when it's melted and solidified again, it will harden into a shiny, hard chocolate.
Think of a store bought chocolate candy bar. When you break it apart, it snaps. That's what you get with melting wafers! You can use melted chocolate chips if you prefer, but keep in mind that your finished chocolate will not have the "candy bar snap" and will have a dull surface. However, it should still taste great!
Brands of melting wafers
I recommend Merckens melting wafers. You can find them on Amazon and other candy making websites by doing a quick google search. Bakery supply stores may also carry Merckens locally.
If you don't have time to shop online, Ghirardelli melting wafers will do the trick in a pinch. While they don't taste quite as good as Merckens, they're still miles better than the cheap/waxy generic melting wafers.
- Merckens Melting Wafers - Dark Cocoa, 2 pounds (recommended)
- Merckens Melting Wafers - Milk Chocolate, 2 pounds
- Ghirardelli Dark Chocolate Melting Wafers - 10 ounce, pack of 2
When sliced into squares, this simple candy turns into a beautiful treat that is perfect for gift giving or adding to a party tray.
The green pistachios also make it a great spring candy for St. Patrick's Day or Easter.
Dark Chocolate Pistachio Toffee Bark
- 12 ounces dark chocolate melting wafers
- ¾ cup pistachios
- ½ cup toffee bits
- Line a baking sheet with parchment paper and set aside.
- In a glass bowl, microwave melting wafers in 30 second increments, stirring until melted. Alternatively, melt using a double boiler on the stove top.
- Add pistachios and toffee to melted chocolate. Stir to coat.
- Pour mixture onto parchment paper. Using a spatula, spread chocolate into a thin, even layer. Your bark should be about ¼" thick and make about a 10 to 12 inch circle with no holes.
- Place cookie sheet into refrigerator to harden, about 10-15 minutes. Break into pieces and store in a sealed container for up to 2 weeks.
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