Desserts · Part 1 of 3: Ingredients
Honeycomb Sesame Dark Chocolate Bark, No-Bake and Ready in Under an Hour
- Prep
- Cook
- Total
- Serves
- 12
Honeycomb toffee, almonds and walnuts sit in a glossy layer of dark chocolate, finished with sesame seeds. This no-bake bark needs no oven and sets in about half an hour, and the result is a crisp, golden-flecked sheet ready to break into pieces for sharing or gifting.
This honeycomb sesame dark chocolate bark is built on a simple idea: grate a block of dark chocolate so it melts into a smooth, even layer, then press in crunchy honeycomb toffee, whole almonds and chopped walnuts.
Crushed honeycomb crumbs and sesame seeds finish the surface, so every piece shows golden chunks and nuts against dark chocolate.
Because nothing is baked, the method comes together on a single cutting board and a parchment-lined metal tray, and the bark holds its shape well when it is broken into rectangular pieces. Expect a sweet, crackly bite with a deep cocoa finish and a light nutty crunch from the sesame seeds.
Ingredients
- 8 oz dark chocolate, in a block, for grating
- 6 oz honeycomb toffee, broken into bite-sized pieces and some crushed into crumbs
- 1/2 cup whole almonds
- 1/2 cup walnuts, chopped
- 2 tbsp sesame seeds
Why this recipe works
Grating the dark chocolate is the key step. Fine curls melt quickly and spread into a thin, even layer that sets smooth and glossy. Thick chunks would stay lumpy and take much longer to melt, so grating gives you control over the texture of the base before anything else goes on top.
Pressing the honeycomb and nuts into the chocolate while it is still soft anchors them in place. Once the layer sets, each piece stays fixed, so the bark breaks into pieces that each carry a mix of toffee, almonds, walnuts and seeds.
Sprinkling the crushed honeycomb crumbs over the top fills the gaps and adds a second layer of crunch.
Notes and substitutions
Use a block of dark chocolate rather than chips for the grating step. A block grates into fine curls that spread into a smooth layer, while chips are too small to grate and tend to stay grainy. Check the label for milk if you need to avoid it, since most dark chocolate contains milk.
A large chef's knife and a wooden cutting board are the main tools for chopping the honeycomb, and a box grater handles the chocolate.
A metal baking tray lined with parchment paper gives a flat, easy-release surface. Black nitrile gloves help you handle the sticky toffee without it clinging to your fingers.
- Dark chocolate: Semisweet chocolate for a sweeter bark
- Walnuts: Pecans or hazelnuts
- Whole almonds: Roasted peanuts, if no tree nuts are wanted
Equipment
- Large chef's knife
- Wooden cutting board
- Box grater
- Metal baking tray, about 9 by 13 inches
- Parchment paper
- Black nitrile gloves