About the Recipe
1 cup butter
1 cup granulated sugar
¼ cup water
8 oz. milk chocolate candy bar (a good quality milk chocolate bar, the thin ones are the
½ cup chopped or ground walnuts
Combine butter, sugar and water in a heavy saucepan.
Cover and bring to a boil.
Cook uncovered, while stirring constantly (very important), until mixture darkens slightly,
about 290 degrees. You don’t want to overcook because it will get too hard, but if you
under cook it, it won’t set up.
Pour onto a buttered cookie sheet (use butter not Pam) and l
et the toffee mixture spread out to about a ¼” or slightly less.
Immediately lay broken
pieces of the candy bar, evenly spaced, over the top of the hot mixture.
the chocolate over the mixture as it starts to melt, and sprinkle the top with ground
It is helpful if you pat the walnuts lightly into the melted chocolate so that the
nuts won’t fall off when you serve the finished product.
8. Cool in the refrigerator (You can cool it on the counter, but it takes too long for me; I’m too impatient).
9. Break into serving size pieces, but be careful when doing this because sometimes the chocolate will separate from the toffee. If that happens, don’t stress – it is still edible.