This is a fun recipe because once you have the toffee down you can pretty much use any ingredients you can think of - milk chocolate chips mint chocolate chips butterscotch chips topped with peppermint pistachios almonds anything.
For the toffee:
- 1 cup salted butter
- 1 cup sugar
- 2 tbs. water
Combine in pan. Bring to boil over medium low heat while stirring occasionally. Heat the mixture to 300-305 F and immediately pour onto a pre-greased cookie sheet. (If you don’t have a candy thermometer you can use the crack test but it is a bit more difficult)
Give the toffee a few moments to set up and once there is a bit of a hard skin on top pour your chips on top. They’ll soften with the heat and soon you’ll be able to spread them all over the toffee. Top of the chocolate with your crunchy bits and then pop it into the freezer.