Walnut Toffee Bark Affogato


This recipe offers a blend of rich flavors and a myriad of textures, guaranteed to please any sweet tooth. Toasted walnuts bathed in toffee and rich dark chocolate give this classic affogato a bite to be savored after a sumptuous summer meal. The toffee bark can be enjoyed on its own or as a dessert accessory (frozen yogurt or ice cream).

Total Time
35 Mins

Total Time

Prep Time
10 Mins
Cook Time
25 Mins
Total Time
35 Mins


393 cal
Total Fat
26 g
106 mg
98 mg
37 g
Dietary Fiber
1 g
6 g


  • Vegetable oil
  • 2 cups California walnut pieces, toasted and chopped, divided
  • 1/2 cup butter, salted
  • 1 1/4 cup light brown sugar
  • 1 tablespoon light corn syrup
  • 1/2 teaspoon baking soda
  • 7 ounce good quality dark chocolate, finely chopped
  • 60 ounces ice cream, vanilla recommended
  • 20 ounces espresso


  1. Use vegetable oil to grease a baking sheet. Sprinkle 1 cup of walnuts in an even layer in center of baking sheet, set aside.
  2. In a medium sized heavy bottomed sauce pan over medium heat, add butter, sugar and corn syrup. Bring to a boil and reduce to simmer for about 5 minutes, using a candy thermometer until the temperature reaches 275°F. Immediately remove from the heat and stir in baking soda (it is normal if the mixture foams). Tip the pot over the baking sheet and carefully spoon toffee over the walnuts to cover evenly. Sprinkle chocolate over the toffee and allow to sit for 1 to 2 minutes. Spread chocolate with an offset spatula to achieve an even layer, and then top it with remaining walnuts. Let bark chill for 20 minutes until the chocolate has set and then portion into 2-inch square pieces.
  3. To serve, scoop 3 ounces of ice cream into a bowl and top with a 1-ounce shot of espresso and walnut bark.

Toasting Walnuts:

  • Baking: Preheat oven to 350°F. Arrange walnuts on a cookie sheet in a single layer. Bake 8 to 10 minutes, checking frequently.
  • Stovetop: Cook walnuts in a skillet at medium-high heat for 3 to 5 minutes, stirring frequently.