Bonfire Toffee Bark - A twist on the British classic
Bonfire toffee has always been a family favourite in our house. This is sweet and mischievous twist on the classic recipe.
Servings: 30 pieces
Calories: 140kcal
Cost: £8
Equipment
- 1 sugar thermometer can make without, but makes it easier to know when the toffee is ready
- 1 Large heavy-bottomed pan
- 1 10x15 inch / 25x38 cm tray lightly greased and lined with baking paper
Ingredients
Bonfire Toffee
- 250 g golden caster sugar
- 250 g unsalted butter
- 454 g tin of lyle's golden syrup
- 1 tbsp lyle's black treacle optional, for deeper flavour
- 1 tsp white wine vinegar
- 1/2 tsp bicarbonate of soda
Bark
- 200 g dark chocolate Melted. You can use milk if you prefer, but dark complements the sweet-smoky flavour
- 60 g mini pretzels
- 60 g chopped roasted hazelnuts or nuts of your preference
- 80-100 g mini M&Ms or other toppings you love
Instructions
Bonfire Toffee
- Prep the tray: Lightly grease the pan with butter, then line with baking paper and set aside.
- Melt: Add sugar, butter, syrup, treacle, and vinegar to a heavy-based pan. Heat gently and stir until smooth and combined.
- Boil: Turn up the heat a little and boil until it hits 150 °C / 300 °F (hard crack). Or until the toffee is crunchy (not chewy) when dropped in ice cold water.
- Bicarb magic: Remove from heat, add bicarbonate of soda, and stir quickly — it’ll foam.
- Pour: Immediately pour into your tray and tilt to spread.
- Top it: Once just tacky, pour over melted chocolate, then sprinkle pretzels, nuts, and M&Ms.
- Set & break: Leave to cool fully before breaking into shards.
Notes
💡 Storage tip: Keep in an airtight tin somewhere cool and dry. Moisture is the enemy of crunch!
Golden caster sugar helps resist humidity and keeps that perfect brittle snap.
Made my Bonfire Toffee Bark? Tag me on Instagram and Facebook and I will share it!