Get ready to cast a delicious spell in your kitchen with the most mesmerizing Halloween treat that's equal parts scary-good and mouthwatering! This Spider Web Toffee Bark isn't just a dessert—it's an edible work of art that combines the rich, buttery crunch of classic toffee with a hauntingly beautiful chocolate spider web design that will make your guests do a double-take. Whether you're hosting a spooky party or just want to impress your friends with your culinary creativity, this recipe is guaranteed to be the star of any Halloween spread.
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: American
Serves: 10 servings
Ingredients
- 1 cup unsalted butter
- 1 cup granulated sugar
- 1 cup semi-sweet chocolate chips
- 1/2 cup white chocolate chips
- 1/4 cup chopped nuts (optional)
- 1/2 teaspoon vanilla extract
Instructions
- Line a large baking sheet with parchment paper or a silicone baking mat, ensuring the surface is completely covered and smooth.
- In a heavy-bottomed saucepan, melt unsalted butter over medium heat, stirring constantly to prevent burning.
- Gradually add granulated sugar to the melted butter, stirring continuously until the mixture turns a golden caramel color and reaches 300°F (hard crack stage) on a candy thermometer.
- Quickly remove the toffee from heat and stir in vanilla extract, mixing carefully to prevent splattering.
- Immediately pour the hot toffee onto the prepared baking sheet, using a spatula to spread it evenly into a thin layer.
- Allow the toffee to cool and harden completely at room temperature for about 10-15 minutes.
- Melt semi-sweet chocolate chips in a microwave-safe bowl, heating in 30-second intervals and stirring between each interval until smooth.
- Pour the melted semi-sweet chocolate over the cooled toffee, spreading it evenly with an offset spatula.
- Melt white chocolate chips in a separate bowl using the same microwave method.
- Drizzle the melted white chocolate in circular patterns over the semi-sweet chocolate layer.
- Use a toothpick or thin knife to drag through the white chocolate, creating a spider web design by drawing lines from the center outwards.
- If desired, sprinkle chopped nuts over the chocolate while it's still warm.
- Refrigerate the bark for 15-20 minutes until the chocolate is completely set and hardened.
- Break or cut the bark into irregular pieces using your hands or a sharp knife.
- Store in an airtight container at room temperature for up to one week, separating layers with parchment paper.
Tips
- Temperature is crucial: Use a candy thermometer to ensure your toffee reaches exactly 300°F for the perfect crisp texture.
- Work quickly when creating the spider web design—white chocolate sets fast, so have your toothpick or thin knife ready before drizzling.
- For a professional look, use a squeeze bottle or piping bag for more precise white chocolate web lines.
- If you want extra crunch, toast your nuts before sprinkling them on top to enhance their flavor.
- Make sure your baking sheet is completely flat to create an even toffee layer.
- For a cleaner break, score the chocolate lightly with a knife before it completely sets.
- Store in a cool, dry place to maintain the bark's crisp texture and prevent chocolate from melting.
Nutrition Facts
Calories: 300kcal
Carbohydrates: 25g
Protein: 2g
Fat: 22g
Saturated Fat: 14g
Cholesterol: 50mg
