- 5 tablespoons butter
- 1 cup walnuts, chopped
- 5 tablespoons heavy cream, divided
- pinch salt
- 3/4 cups Swerve sweetener
- 7 ounces unsweetened baking chocolate
- Line an 8-by-8-inch baking pan with foil, then with a piece of wax paper.
- In a saucepan, melt butter over low-medium heat until it starts to turn golden.
- Add the walnuts and cook for about 5 minutes, until they are slightly toasted.
- Add the Swerve and 4 tablespoons of the cream, and cook until thickened and golden, about 10 minutes.
- Remove immediately from the heat and add the salt and remaining cream, and stir until smooth.
- Spread the mixture into the bottom of the lined baking pan, and refrigerate until firm to the touch (about 45 minutes).
- Melt the chocolate in a glass measuring cup or small glass bowl in the microwave, stirring every 30 seconds.
- Remove the toffee from the refrigerator and pour half of the chocolate on top, spreading to cover the entire surface.
- Place the pan in the freezer for about 5 minutes to help solidify the chocolate.
- Flip the toffee bark over and peel off the wax paper.
- Return the foil back onto the pan, and put the toffee back in, chocolate side down.
- Pour the remaining melted chocolate on top, and freeze until firm.
- Remove the toffee from the pan and cut into pieces.
- Store in an air-tight container in the refrigerator or freezer.
The original recipe for this tasty toffee can be found here.