Double Double Chocolate Toffee
Sometimes just chocolate toffee isn’t enough.
INGREDIENTS
1 cup (226g) of unsalted butter
1 cup (200g) of light brown sugar
1/4 tsp of salt
Enough Chocolate Graham Crackers to cover your pan
1 1/2 cups (270g) of semi-sweet chocolate chips
1/2 cup of toffee bits
SUPPLIES
A half sheet pan
A silicone mat
A large saucepan
A thermometer
A couple of spatulas
DIRECTIONS
Set your oven to 350F (175C).
Line the pan with the silicone mat and lay out your chocolate graham crackers in a single layer until the bottom is completely covered.
When your oven is up to temp, place the pan of graham crackers in for 3 minutes.
When the toasting is complete, combine the butter, brown sugar, and salt in a saucepan over medium heat.
Stir constantly until the mixture begins to boil.
Add a thermometer and continue stirring until the mixture reaches 300°F (149°C), which is the hard-crack stage.
Carefully pour the molten toffee over the crackers and spread it out to the edges.
Put the whole pan back into the oven for another 5 to 7 minutes. You’re looking for tiny bubbles foaming across the entire surface.
Remove the pan from the heat and immediately sprinkle the chocolate chips over the top. Cover the pan with a second pan or some foil for two minutes to trap the heat, then use a spatula to spread that chocolate into a smooth, glossy blanket.
Sprinkle the toffee bits evenly over the chocolate.
Leave it on the counter until it’s fully set, then cut or break it into whatever size pieces you’d like.