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Salted toffee cookie bark

An addictive toffee cookie bark smothered in milk chocolate, toasted almonds and flaky salt.
Prep Time20 mins
Cook Time15 mins
Total Time35 mins
Course: Dessert
Cuisine: Canadian
Servings: 30
Author: Jennifer Pallian BSc, RD


  • 1 cup salted butter softened
  • 3/4 cup brown sugar packed
  • 3/4 cup granulated sugar
  • 2 large egg yolks
  • 1 tsp vanilla extract
  • 1 3/4 cups all purpose flour
  • 300 grams 10 oz milk chocolate, coarsely chopped
  • 1 cup blanched sliced almonds
  • 1/2 tsp maldon salt for sprinkling


  • Preheat oven to 350ºF.  While oven is still preheating, spread almonds on a baking sheet and toast until golden brown - keep an eye to make sure they don't burn.
  • Beat butter with sugars, egg yolks and vanilla. Stir in flour. Dump onto a large, parchment-lined baking sheet and use your palms to spread it out to a rough rectangle of 1/4" thickness (it doesn't have to be a perfect shape).  Lightly dampen your hands as needed if dough gets too sticky. Bake about 15 minutes, until deep golden brown (it'll smell like toffee!).  Let cool about 10 minutes on baking sheet.
  • Meanwhile, place chocolate in a large microwave-safe measuring cup or bowl.  Microwave at 50% power for 2 minutes, then let stand for 2 minutes and stir to finish melting. (Alternatively, melt in a heat-proof bowl over a saucepan of simmering water.)  Spread chocolate evenly over cookie base, then top with almonds and sprinkle with salt. Let cool in pan until chocolate is completely set (up to 12 hours), then cut or break into pieces.