Holiday Chocolate Toffee

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Oh, how we adore this Holiday Chocolate Toffee recipe!

If there was ever a candy that was made for the holiday season, this has got to be right near the top of the list!

I would recommend to double or triple the recipe because these sweet treats go very, very fast!

holiday chocolate toffee recipe

Just to show you how easy it is to whip up this amazing Holiday Chocolate Toffee recipe, we want to invite you into our kitchen as we make a batch!  

We just can’t rave enough about this candy.

This has been a tradition in my family since I was a young child and now, never a Christmas goes by where I don’t make at least 2 batches.

holiday chocolate toffee recipe

It’s so much fun to watch the chocolate bars melt right on top of the hot toffee. 

Then, all that’s left is to wait a bit for it to harden up, and then time to dig in!

holiday chocolate toffee recipe

Nothing spells the holidays like tins full of wonderful Christmas candy. 

Toffee got its start in England in the early 1800’s and has remained a favorite for generations across the globe!

And this Holiday Chocolate Toffee recipe is about as good as they come!

Be sure to leave a few nibbles for Santa!

Holiday chocolate toffee recipe

Now, park the reindeer and get into your kitchen and make this amazing Holiday Chocolate Toffee recipe!

Holiday Chocolate Toffee on a wood cutting board

Holiday Chocolate Toffee

This Holiday Chocolate Toffee recipe is definitely that is in our yearly holiday rotation. It's super easy to make and is everyone's favorite candy! Be sure to top it off with some nice coarse sea salt, or finishing adds a layer of flavor that in incredible
5 from 2 votes
Print Pin Rate
Course: Candy
Cuisine: Holiday Dessert
Keyword: toffee
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 15 minutes
Servings: 8 people
Calories: 328kcal


  • 1 cup or more, to taste almonds, sliced
  • 14 tbsp 2 sticks, minus 2 tablespoons unsalted butter
  • 1 cup granulated sugar
  • 9 whole Hershey chocolate bars
  • Coarse sea salt


  • Spread a piece of foil (about 18 inches long) on a large surface
  • Spread the almonds across the foil
  • Melt the butter with the sugar over medium heat, stirring frequently.
  • Stir until butter/sugar has just turned the color of peanut butter
  • Carefully pour the mixture over the almonds
  • Place the chocolate bars over the hot toffee
  • As the chocolate melts, smear slightly with your fingers or back of a spoon to cover the toffee.
  • Sprinkle the sea salt over the top.
  • Let rest about 20 minutes then place in the refrigerator until hardened, up to 1 hour.
  • Cut into pieces and serve in festive holiday tins.


Calories: 328kcal
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  • Hi, I watched your video and followed your directions to a T. My sugar and butter mixture separated and I could not get it to re-incorporate. Was my heat to hot as the sugar was browning? Yikes…..HELP…!!!

    • Hi Mary! So so sorry you had a problem. The toffee can be a little tricky. It probably was a little too hot. We keep it just warm enough so it simmers until it starts to brown. Let us know if you try again and if you have any other questions!!

  • Wes & Kris,
    The toffee bark recipe I use has peanuts and pretzels, in lieu of almonds. The butter and sugar, I bring to a soft rolling boil and then stop stirring for 3 minutes. I then pour over the nuts & ‘zels, pop into a preheated 375C oven for 5 mins, then immediately sprinkle 2 cups semi-sweet chocolate over the top. Once melted, I spread the chocolate over the top, set up in freezer for half an hour, and then break up. Next year, I am going to try your take on it! 🙂
    Happy Christmas from Claire & Trev in NS xoxo

    • Hi Jennie, thank you!! And sorry for the delayed response. We take it off just as it starts to thicken. After you pour it over the almonds, and then add the chocolate, it all dries and becomes solid. Hope this helps! Sorry couldn’t be more exact!! Best, Kris & Wesley

    • Hi Cathy,

      I’m so sorry to hear that! What happened when you made it? Sometimes the butter starts to separate, but if you stir it pretty vigorously and then pour right onto the almonds, it will still set and harden nicely. I’ve made it before using a stick and a half of butter, and that works, too. You just have to be careful to not let it thicken too much because it will then quickly burn.

  • 5 stars
    Done and done. Recipe saved, and on the menu for my “Canapes, Candy & Christmas Cap” party. Thank you so much, and Happy Holidays to both of you! Love you guys… and all the great recipes.

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