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Chocolate Toffee Bark with Sea Salt
"All you need
is love. But a little chocolate now and then doesn’t hurt."
--- Charles M. Schultz
thin after dinner chocolates are simply addictive. Just the right
magical combination of salty to sweet has made them a staple in our
repertoire. Layers of toffee bits, chocolate, toasted almonds, plus
a sprinkling of sea salt have made them completely habit-forming for
The Woman of Wickwood and my own sweet tooth. Best of all,
they’re simple to make. Makes 4 dozen.
15 store-bought or
homemade graham crackers, broken into four sections
1½ bags (12
ounces) toffee bits
1½ cups raw
almonds, toasted and coarsely chopped
¾ cups sugar
1¼ cups unsalted
butter (2½ sticks)
bittersweet chocolate chips (we prefer Ghirardelli)
¾ teaspoon sea
1 cup sliced
Preheat oven to 350°F. Line a large rimmed baking sheet with
parchment paper. Place graham crackers in a single layer on sheet,
edges touching. Sprinkle toffee bits and almonds evenly over the
2. Bring sugar and butter to boil in a small saucepan. Reduce heat
and cook at a rapid simmer, swirling pan occasionally until mixture
is blended and syrupy, approximately 2 minutes. Immediately pour
over the graham crackers. Bake until sugar topping is bubbling,
about 15-18 minutes. Immediately sprinkle chocolate and salt evenly
over graham crackers. When the chocolate has melted using the back
of a spoon spread it evenly using Jackson Pollock strokes across the
diagonal of the surface creating a striated surface. Sprinkle evenly with the sliced almonds
and allow to cool completely. Bars may be cut with a sharp knife, or
broken apart into irregular pieces with the tip of a knife. Store in
an airtight container at room temperature for up to a week.
know you're in love when reality is finally better than your dreams"
--- Dr. Seuss
"Come, fall in love again --- and
chocolates with us."
--- Bill and Julee