Chocolate Overload Toffee Bark
Ingredients
Scale
- 1 sleeve (about 7 oz) Goya chocolate Maria wafers (~35–40 cookies)
- 1 cup unsalted butter (2 sticks)
- 1 cup packed brown sugar
- 2½ cups dark chocolate chips (or mix of dark & semi-sweet)
- ½ cup crushed dark Oreos (with filling)
- ¼ cup mini chocolate chips or chopped chunks
- ¼ cup chocolate sprinkles
Instructions
- Preheat your oven to 350°F. Line a rimmed baking sheet with foil and lightly spray it with nonstick spray.
- Arrange the chocolate Maria wafers in a single layer across the pan. It doesn’t have to be perfect. You can leave small gaps and break a few cookies to fill in the edges.
- In a saucepan over medium heat, melt the butter and brown sugar together. Stir until smooth and bubbling, then let it gently boil for 3 to 4 minutes until it thickens slightly.
- Carefully pour the hot toffee over the cookies and spread it quickly so all the wafers are coated.
- Bake for 5 to 7 minutes until the toffee is bubbly and golden.
- Remove the pan from the oven and immediately sprinkle the chocolate chips over the hot toffee. Let them sit for about 2 minutes, then spread the melted chocolate into a smooth layer.
- Sprinkle the crushed Oreos, mini chocolate chips or chunks, and chocolate sprinkles over the top.
- Refrigerate for about 2 hours until everything is fully set.
- Break into pieces and serve.
Find it online: https://lifeandsprinkles.com/chocolate-overload-toffee-bark/