Dark Chocolate Pistachio Toffee

Instructions

• Prepare a baking pan with parchment paper and set aside.
• Prepare the toffee. It’s important to keep an eye on the toffee even if it’s easy to make, it’s also easy to mess up!
• Add white sugar, butter and salt to a small saucepan.
• Place the saucepan on medium/medium-low* heat and whisk regularly to melt the butter and dissolve the sugar.
• Stage 1: butter will melt and the colour will become yellow. This step will take about 5 minutes. Whisk every 10 seconds. You’ll notice small bubbles.
• Stage 2: the mixture will thicken and will become light golden. This step will take 5-10 minutes. Continue to whisk every 10 seconds.
• Stage 3: the mixture will be shiny and darken. If you have a thermometer, you’re looking for 290F-300F. This step will take about 5-10 minutes. That means your toffee is ready!
• Remove from heat, stir the vanilla extract and mix well.
• Pour the toffee on the prepared parchment paper and spread evenly with a spatula.
• Sprinkle half of the chocolate chips on top of the toffee. Wait for about 2 minutes to melt and spread the chocolate over the toffee. Sprinkle half of the pistachios all over it.
• Place in the fridge (or freezer) for 15-30 minutes or until set.
• Turn the toffee on itself so that the toffee without chocolate is on top.
• Melt the remaining chocolate (¾ cup) in the microwave for about 20-30 seconds. Stir and repeat a couple of times until the chocolate is completely melted.
• Pour the chocolate on the other side of the toffee and spread evenly with a spatula. Sprinkle with the remaining pistachios.
• Place back the toffee in the fridge (or freezer) for 15-30 minutes or until set.
• Cut the bark with your hands into pieces.