Ingredients

The following ingredients have 12 Servings
  • 1 ⅓ cup allergy friendly chocolate chips
  • 20 pieces Chimes coconut hard toffee
  • 1/4 cup roasted almonds (for nut-free, use sunflower seeds or pumpkin seeds)
  • 1/2 teaspoon instant coffee (optional)

Instruction

  • Place the Chimes in ziploc bag, and using a heavy rolling pin, crush the coconut toffee into course bits. Set aside.
  • Add the almonds to a ziploc bag and crush with a rolling pin into course pieces. Set aside. 
  • In a small bowl, heat the chocolate chips in the microwave for 30 seconds at a time until melted, stirring frequently. 
  • Stir the coconut toffee bits and the crushed almonds into the chocolate and spread out onto a parchment-lined baking sheet. Set aside a few toffee pieces to sprinkle on top of the chocolate
  • Chill the chocolate bark in the fridge for about 30 minutes or until set. Break up into pieces and store in an airtight container for 3-5 days. 
  • Enjoy!