The name of this recipe is certainly fitting — chocolate toffee bark is irresistible. With crisp, toasted almonds, two layers of rich dark chocolate, and a buttery layer of toffee candy in the center ...

WHAT IS IT: Salty, chocolatey, buttery toffee made with saltines and ready in minutes WHO TRIED IT: Mark Marino, PEOPLE.com homepage and content director, @mamarino WHY WE DID IT: It’s a childhood ...

Glen prepares a batch of delicious homemade chocolate toffee cookies to take on an upcoming flight across Eastern Canada with Julie in support of Hope Air, a charity helping Canadians travel to ...

(MASS APPEAL) – It’s hard to believe that in just a few simple steps you can create a sweet & crunchy hand-crafted toffee that hits so many of the right notes–especially in the holiday season. Our ...

Mention tempering chocolate and I tune out near instantaneously. Sadly this means that my experience with cooking up chocolate candies is relatively limited, as it's usually a required step. But not ...

The English word caramel comes from the French, who borrowed it from the Spanish—or possibly from the Portuguese. No matter the etymology, the caramel sauce on these crunchy, melt-in-your-mouth treats ...

Ultimate Chocolate Oreos and Toffee Crunch Oreos hit store shelves in January Sabrina Weiss is the Editorial Assistant of PEOPLE's food department. She writes the weekly recipes for the print magazine ...

Oreo is here to brighten up the new year with two new flavors with classic dessert vibes. The brand unveiled some of its upcoming flavor releases on Dec. 15 — and you’ll want to mark you’ll calendar ...

This salty-sweet, Passover-friendly treat is colloquially referred to as chocolate matzo crack and for good reason. In the process of making this batch, my roommates and I kept coming back for bite ...

Grind pecans in food processor until fine. Melt butter in saucepan. Add sugar and heat, stirring with wire whisk, to thick smooth paste. Remove from heat and add water, stirring constantly. Pour syrup ...

Bon Appetit is 50 years old, and Barbara Fairchild, the magazine’s editor in chief, is celebrating. She’ll be playing hostess this weekend at a splashy series of events called the Bon Appetit Culinary ...