Maple Walnut Toffee Dark Chocolate Butter Crunch Tips, FAQ & printable recipe

Tips for success

For the cleanest cuts, use a large, sharp chef's knife and press down firmly in one motion, rather than sawing. If the chocolate cracks, let the slab warm slightly at room temperature for a few minutes before cutting.

Store the bars in an airtight container at room temperature for up to a week; they also freeze well for longer storage.

To make the toffee extra glossy, you can sprinkle a pinch of flaky sea salt over the melted chocolate before it sets. If you prefer a thicker chocolate layer, increase the chocolate to 10 ounces.

For a deeper maple flavor, use dark maple syrup. Always let the bars come to room temperature before serving for the best snap and flavor.

Variations

• Pecan Butter Crunch: Replace walnuts with an equal amount of pecans, toasted and chopped. The flavor is slightly sweeter and more buttery, pairing beautifully with the maple and dark chocolate.
• Sea Salt Topping: After spreading the chocolate, sprinkle with 1/2 teaspoon flaky sea salt. The salt cuts the sweetness and adds a pleasant crunch.
• Milk Chocolate Swirl: Use 6 oz dark chocolate and 2 oz milk chocolate, grated and melted together. The milk chocolate adds creaminess and a sweeter taste, though the bars will be less intense.
• Spiced Maple Toffee: Add 1/2 teaspoon ground cinnamon and 1/4 teaspoon ground ginger to the toffee before cooking. The spices complement the maple and add warmth.

Storage and make-ahead

Fridge

Store in an airtight container in the refrigerator for up to 2 weeks; bring to room temperature before serving for best texture.

Freezer

Freeze in an airtight container for up to 3 months. Thaw in the refrigerator or at room temperature; no reheating needed.

Reheat

No reheating required; serve at room temperature. If chocolate dulls, warm briefly in a 200°F oven for 2-3 minutes.

Store the bars in an airtight container at room temperature for up to 1 week. Layer them with parchment paper to prevent sticking. The toffee may soften in humid conditions, so keep them in a cool, dry place.

The butter crunch can be made up to 2 weeks ahead and stored in an airtight container at room temperature. For longer storage, freeze for up to 3 months. Thaw at room temperature for 30 minutes before serving.

Serving ideas

Serve the bars at room temperature so the chocolate is firm but not hard, and the toffee snaps cleanly.

Arrange on a platter for a dessert table or package in cellophane bags for gifting. The bars are rich, so cut them into thick but not overly large pieces.

Pair with coffee or a glass of milk to balance the sweetness. The dark chocolate and maple flavors also work well with a robust tea.

For a festive touch, dust with a little cocoa powder or drizzle with extra melted chocolate before serving.

Frequently asked questions

Recipe card

Maple Walnut Toffee Dark Chocolate Butter Crunch

Prep 20 minCook 25 minRest 1 hTotal 1 h 45 minServes 16

Ingredients

• 1 1/2 cups walnut halves
• 1 cup unsalted butter (2 sticks)
• 1 1/4 cups granulated sugar
• 1/4 cup pure maple syrup
• 2 tbsp water
• 1/2 tsp kosher salt
• 1/2 tsp baking soda
• 8 oz 70% dark chocolate, grated (about 1 1/2 cups shavings)

Instructions

1. Spread the walnut halves in a single layer on a baking sheet and toast in a 350°F (175°C) oven for 8-10 minutes, stirring once, until fragrant and lightly browned. Let cool completely, then chop coarsely. Keep the oven on for the chocolate? No, the chocolate is grated at room temperature.
2. Using a box grater, grate the dark chocolate into a bowl to create fine shavings. Set aside at room temperature. The shavings will melt quickly when spread over the hot toffee.
3. Line a 9x13-inch baking sheet with parchment paper, leaving overhang on two sides for easy lifting. Have the chopped walnuts ready to sprinkle over the toffee.
4. In a medium saucepan, combine the butter, sugar, maple syrup, water, and salt. Cook over medium heat, stirring occasionally, until the butter melts and the sugar dissolves. Attach a candy thermometer and continue cooking without stirring until the mixture reaches 300°F (149°C), the hard-crack stage.
5. Remove the pan from the heat and quickly stir in the baking soda until fully incorporated; the mixture will foam. Immediately fold in the chopped walnuts, then pour the toffee onto the prepared baking sheet. Use a spatula to spread it into an even layer.
6. Let the toffee cool for 2 minutes, then sprinkle the grated chocolate evenly over the hot surface. Wait 2 minutes for the chocolate to soften, then spread it into a smooth, even layer with an offset spatula.
7. Let the slab cool at room temperature for 30 minutes, then refrigerate for at least 1 hour until the chocolate is fully set and the toffee is firm. The slab should be completely hard before cutting.
8. Lift the slab out of the pan using the parchment overhang. Place on a cutting board and use a large chef's knife to cut into thick bars, about 2 inches wide. Serve at room temperature for the best snap.

Contains: milk, tree nuts

Estimated nutrition per serving

Calories

320

Protein

3 g

Carbohydrates

28 g

Fat

23 g

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