Toffee & Chocolate Bark With Toasted Almonds

1. 1

   Preheat oven to 350u00b0. Line a greased 15x10-in. rimmed baking pan with parchment paper coated with cooking spray. Arrange cookies in pan.

2. 2

   Microwave butter until melted; whisk in brown sugar. Microwave 2 minutes, stirring every 30 seconds, until mixture is a thick caramel sauce. Pour sauce over cookies, covering each completely.

3. 3

   Bake until puffed up and bubbly, about 10 minutes (do not allow to burn). Cool on a wire rack. Sprinkle chocolate chips evenly over hot caramel. Let stand 5 minutes; spread chocolate over caramel. Top with almonds.

4. 4

   Refrigerate baking pan until chocolate and caramel have hardened, about 1 hour. Break or cut bark.

* Per serving · 4 servings · Values may vary.

No additional tips available.