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Directions
Prepare the Pan:
Line a baking sheet with parchment paper or a silicone baking mat and set aside.
Make the Toffee Base:
In a heavy-bottomed saucepan, combine the butter, granulated sugar, brown sugar, salt, and water.
Cook over medium heat, stirring constantly, until the mixture reaches 300°F (hard crack stage) on a candy thermometer.
Flavor It:
Remove from heat and immediately stir in the vanilla extract.
Spread the Toffee:
Pour the hot mixture onto the prepared baking sheet. Use a heat-resistant spatula to spread it evenly.
Add the Chocolate:
Sprinkle the chocolate chips over the hot toffee. Let sit for 1 minute, then spread evenly once melted.
Top with Nuts (Optional):
Sprinkle chopped walnuts or pecans over the chocolate layer, if using.
Cool and Set:
Allow the toffee to cool at room temperature for about 2 hours, or until the chocolate is firm.
Break and Serve:
Once fully set, break into pieces and enjoy!
Serving Suggestions
Serve with coffee or robust black tea
Pair with crisp apple slices or juicy pears for contrast
Add a scoop of vanilla ice cream or a dollop of whipped cream for extra indulgence
Include in a dessert tray with cookies and candies for gatherings
Variations & Tips
Nut-free version: Omit walnuts or pecans.
Salted twist: Sprinkle flaky sea salt on top before cooling.
Mocha flavor: Add espresso powder to the melted chocolate.
Flavor swaps: Use white chocolate, milk chocolate, or a flavored variety.
Festive flair: Top with crushed peppermint during the holidays.
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