Cashew Butter Toffee Dark Chocolate Bars Tips, FAQ & printable recipe

Tips for success

For the cleanest slices, use a sharp chef's knife and wipe it between cuts. If the chocolate begins to soften as you work, return the slab to the fridge for a few minutes.

To get a perfect snap, make sure the chocolate is fully chilled—overnight is ideal. If you want to add a sprinkle of flaky sea salt on top before the chocolate sets, it will enhance the sweet-and-salty contrast, though the video does not show it.

These bars are incredibly versatile. You can adjust the ratio of cashews to toffee to suit your taste, or add a handful of dried fruit like cranberries or cherries for a different texture. For a more intense chocolate flavor, use a darker chocolate, such as 85% cacao.

If you prefer milk chocolate, it will be sweeter and softer, but still delicious. The bars also make a great base for dipping in extra chocolate or drizzling with white chocolate, though the video keeps it simple.

Variations

• Sea Salt Sprinkle: Before the chocolate sets, sprinkle flaky sea salt over the top. The salt enhances the sweetness of the toffee and adds a savory contrast that makes the bars even more addictive.
• Nut Swap: Replace the cashews with roasted almonds or pecans for a different flavor profile. Toast the nuts lightly before chopping to bring out their oils and deepen their taste.
• Milk Chocolate Version: Use a high-quality milk chocolate instead of dark for a creamier, sweeter bar. The toffee and nuts will shine through more, and the texture will be softer but still satisfying.
• Add Dried Cherries: Mix in a handful of dried tart cherries with the cashews and toffee before pouring the chocolate. The chewy fruit adds a bright, tangy contrast to the rich chocolate and buttery toffee.

Storage and make-ahead

Fridge

Store in an airtight container in the refrigerator for up to 1 month. Let come to room temperature before serving for best flavor.

Freezer

Wrap tightly in plastic and foil, then freeze for up to 3 months. Thaw in the refrigerator before serving.

Reheat

No need to reheat; serve at room temperature. If chilled, let sit out for 10 minutes before enjoying.

Store the bars in an airtight container at cool room temperature for up to 2 weeks, or in the refrigerator for up to 1 month. If stored in the fridge, let them sit at room temperature for 5-10 minutes before serving to soften slightly.

Keep them away from heat and sunlight to prevent the chocolate from melting or blooming. The bars can also be wrapped individually in parchment and placed in a tin for gift-giving.

These bars are perfect for making ahead. They can be prepared up to 1 month in advance and stored in the refrigerator. For longer storage, freeze the bars in a single layer on a baking sheet, then transfer to a freezer-safe bag or container.

They will keep for up to 3 months. Thaw in the refrigerator or at room temperature before serving. The texture remains excellent, with the chocolate staying firm and the toffee crunchy.

Serving ideas

Serve the bars at room temperature for the best flavor and texture. The chocolate should be firm but not hard, and the toffee should snap when bitten. Arrange the bars on a platter or in a candy box for a beautiful presentation. They pair wonderfully with a cup of coffee or a glass of red wine, making them a sophisticated end to a dinner party.

For a more indulgent dessert, crumble a bar over vanilla ice cream or use it as a topping for brownies. You can also cut the bars into smaller pieces and serve them as part of a candy assortment. The bars are generous, so one is plenty for most people—but they are so delicious that you might find yourself reaching for a second.

Frequently asked questions

Recipe card

Cashew Butter Toffee Dark Chocolate Bars

Prep 20 minCook 5 minRest 1 hTotal 1 h 25 minServes 12

Ingredients

• 1 1/2 cups roasted jumbo cashews
• 8 oz golden amber butter toffee brittle
• 12 oz 70% dark Belgian chocolate, grated

Instructions

1. Place the roasted cashews on a cutting board and chop them into coarse pieces with a sharp chef's knife. Cut the toffee brittle into small, bite-sized chunks, about 1/4 inch across. Set both aside.
2. Using a box grater, grate the block of dark chocolate into a large bowl. You'll get a pile of fine chocolate curls and shavings. This will melt quickly and evenly.
3. Melt the grated chocolate in a heatproof bowl set over a pot of simmering water, stirring occasionally, until smooth and glossy. Alternatively, microwave in 30-second bursts, stirring between each.
4. Line a metal tray with parchment paper. Spread the chopped cashews and toffee pieces evenly over the bottom of the tray in a single layer.
5. Pour the melted chocolate over the cashew-toffee layer. Use a spatula to spread it into an even layer. Then, with a knife or spatula, gently swirl the chocolate to create a marbled effect with the toffee.
6. Refrigerate the tray for at least 1 hour, or until the chocolate is completely firm. Once set, lift the slab out using the parchment paper and place on a cutting board.
7. Using a sharp chef's knife, slice the slab into thick bars, about 2 inches wide. Lift one bar and snap it in half to reveal the layered cross-section of crunchy toffee, nuts, and rich dark chocolate.

Contains: milk, tree nuts

Estimated nutrition per serving

Calories

290

Protein

5 g

Carbohydrates

25 g

Fat

19 g

Automatic estimate from the ingredient list, not laboratory-verified.