Chocolate and Toffee Lover's Delight

Reading the Daisies N' Chocolate post about chocolate got me thinking. I need to share a very easy and great recipe for making your own toffee.


Toffee Candy

1 cup sugar
1 cup butter (or margarine)
1 tsp. vanilla
6 plain Hershey bars
1/3 cup chopped pecans or brickle bits
dash salt

*Mix sugar, butter, vanilla, and salt in saucepan and cook over high heat for 10 minutes. Then lower heat and brown lightly. Arrange nuts or brickle bits on cookie sheet and then drizzle toffee over top. Lay Hershey bars over top and spread when melted. Cover and leave out for a few hours to cool. (Once it has cooled off, I place toffee in the refrigerator or freezer to harden it up a little bit. Word to the wise, it must be cooled off or the toffee and chocolate will not stick together.

As I was searching for a picture that somewhat looked like this toffee, I found a great recipe:

Chocolate Toffee Crunch Squares

Two 11 1/2-oz. packages milk chocolate chips

1 C. crushed toffee pieces or packaged toffee bits

1 C. salted peanuts

1 C. halved pretzel sticks

1/2 C. sweetened coconut flakes (optional)

1/2 C. white chocolate chips

1 t. shortening (do not use butter, margarine, spread or oil)

Paper candy cups (optional)

Line a 9-inch square pan with plastic wrap. Place chocolate chips in large microwave-safe bowl. Microwave at HIGH (100 percent) 1 minute; stir. If necessary, microwave at HIGH an additional 15 seconds at a time, stirring after each heating just until chips are melted and mixture is smooth when stirred.

Immediately add toffee bits, peanuts, pretzels, and coconut, if desired; stir to coat.

Spread mixture into prepared pan; cover with plastic wrap or foil. Refrigerate 45 minutes or until firm.

Place white chips and shortening in small microwave-safe bowl. Microwave at HIGH 1 minute; stir. If necessary, microwave at HIGH an additional 15 seconds at a time, stirring after each heating just until chips are melted and mixture is smooth when stirred. Using fork, drizzle white chips mixture over chocolate mixture in pan. Cover; refrigerate 5 minutes or until firm.
Bring to room temperature. Remove chocolate mixture from pan and place on cutting board, top side up; discard plastic wrap. Cut into 1 1/2-inch squares. Place each square in a candy cup, if desired. Store in covered container in a cool place.

Makes about 3 dozen squares.

Variation: Chocolate Toffee Haystacks — Prepare chocolate mixture as above. Instead of spreading square pan, drop chocolate mixture by slightly heaping tablespoons onto wax paper-lined cookie sheet or tray. Refrigerate until firm. Melt white chips as directed above; drizzle over "haystacks."

Enjoy!! :)