At a Glance

10 mins. to 15 mins.
10 mins. to 15 mins.
about a dozen servings
As in, "everything but the kitchen sink!" This chocolate bark holds chopped cookies and pretzels, nuts, and toffee bits within its dark embrace. Trust us, no one can resist this quick and simple candy.
Volume Ounces Grams

  • 1 1/3 cups semisweet chocolate chips or chopped semisweet chocolate
  • 1/4 cup crunchy toffee bits
  • 1/4 cup roasted or smoked almonds, chopped
  • 4 cream-filled chocolate sandwich cookies, broken into small chunks
  • 2/3 cup salted pretzels, broken into pieces
  • large-flake sea salt for sprinkling on top, optional


  1. Prepare an 8" round cake pan by lining it with parchment, and greasing the parchment. If you're not concerned with making a perfectly round candy "bar," simply grease a piece of parchment, foil, or waxed paper.
  2. Melt the chocolate in the microwave or using a double boiler, stirring until smooth.
  3. Stir half the toffee bits and half the chopped almonds into the melted chocolate, and spread it into the pan, or in an 8" round on the parchment.
  4. Top the chocolate with the remaining ingredients, pressing them down gently so they adhere. Sprinkle some large-flake sea salt on top, for added emphasis.
  5. Let the candy rest for several hours, until it's set. You can speed the process by refrigerating it, if desired. Break it into chunks to serve.
  6. Yield: about a dozen 2" pieces.

Tips from our bakers

  • We love the flavor of our Peter's Burgundy Chunks as the base for this candy; not overly bittersweet, it plays very nicely indeed with the other ingredients.
  • Store candy tightly wrapped, at room temperature, for a week or so; freeze for longer storage.