Ok, remember when I said you should make these gingerbread cookies for your Christmas parties? You still should, but you should also make this toffee. It’s so simple (only 4 ingredients) and so yummy. AND you don’t even need a candy thermometer.

I started making my 4th or 5th batch this morning (in the last week), and realized I knew the recipe without looking at it. That’s when I decided that I needed to share, not only the toffee I had made, but also the recipe. I can’t take credit for this recipe though. It’s actually from Shauna Niequist’s latest book, Bread & Wine. I can’t recommend this book enough. I can’t recommend this toffee enough either. Seriously. Buy the book. Make the toffee.

salted dark chocolate toffee

1 cup (2 sticks) Salted Butter
2 cups Granulated Sugar
1 cup Semi-Sweet Chocolate Chips
1 teaspoon Kosher Salt

1. Line a baking sheet with parchment paper.

2. In a medium saucepan, combine butter & sugar over medium heat. Stir often, to prevent burning, especially as the butter is melting.

3. Continue to cook & stir over medium heat. It will be this light champagne color for awhile.

4. As soon as it turns this amber color, take it off of the heat.

5. Pour the hot butter & sugar mixture onto your parchment lined baking sheet. I like to spread mine out a bit, otherwise it can be a little too thick in the very center.

6. Allow to cool on the counter for a few minutes on the counter, and then stick in the fridge until it’s cool to touch.

7. Melt your chocolate chips, spread the melted chocolate evenly across the cooled toffee, sprinkle with salt, and stick back in the fridge to set up.

8. Once your toffee is completely cooled and the chocolate has hardened, break into uneven pieces and try not to eat it all in one sitting. I don’t think that’s dentist approved.

This is a perfect treat for delivering to neighbors, for melting in your morning coffee, or for eating while your kids are napping. I think you need a batch, or 4.

love and butter,
amy