Dark Chocolate Toffee Bark with Almonds and Cranberries

Our Executive Chef Adrian has the 2016 Ghirardelli Chocolate Festival on his mind, and to show it, his kitchen staff have been making this:

 

TOFFEE

• 1 lb butter
• ¼ cup light corn syrup
• 2 ½  cups granulated sugar
• ½ cup water

TOPPING

• 2 ½ cups ghirardelli dark chocolate chips (melted)
• 1 ½ cups sliced almonds (toasted)
• 1 ½ cups dried cranberries

DIRECTIONS: 

1. In a heavy pot, combine butter, sugar, and water
2. Bring to a boil and cook to hard stage (300 degrees F) stirring constantly
3. Pour onto lined ½ sheet tray and spread evenly all over
4. Melt chocolate slowly over hot water bath & pour slowly over toffee
5. Spread out evenly over toffee
6. Sprinkle with toasted almonds & dried cranberries & press into chocolate 
7. Allow to chill and set, and break into small pieces 

Join us at the festival for samples of this recipe from chef Adrian! Buy tickets HERE.