RECIPE: Two sticks real, salted butter 8 oz. 1 cup brown sugar, packed 12 oz. bag of semi-sweet chocolate chips Preheat oven to 350° Cover a cookie sheet, one with short sides, with aluminum foil. Spray bottom and sides with coconut oil or use virgin coconut oil with a napkin, to avoid the toffee sticking. Melt butter and add brown sugar in a sauce pan on medium heat, whisking to mix constantly. Bring to a boil and let boil gently for three minutes using a whisk the entire time. (The mixture will become lighter brown in color and look fluffy.) Pour the mixture onto the greased, foil-lined cookie sheet. Don't worry if it doesn't go to the edge…it will as it bakes. Bake 10-12 minutes max. It should be medium tan in color and very bubbly. Remove from the oven and place on a metal rack to cool. Evenly sprinkle the bag of chocolate chips over the toffee and let them melt/soften for 10 minutes. Using a rubber spatula, evenly spread the melted chocolate chips around like frosting. Let the cookie sheet cool completely. Once cooled, place the cookie sheet in the freezer at least one hour or more. When completely frozen, lift one of the corners from the pan and begin peeling the foil away from the bottom and sides of the toffee. Break into random pieces and put into a covered container and store in the freezer for best taste and crunch. This is always a big hit. Make two batches... I hope you ENJOY!
RECIPE:
Two sticks real, salted butter 8 oz.
1 cup brown sugar, packed
12 oz. bag of semi-sweet chocolate chips
Preheat oven to 350°
Cover a cookie sheet, one with short sides, with aluminum foil. Spray bottom and sides with coconut oil or use virgin coconut oil with a napkin, to avoid the toffee sticking.
Melt butter and add brown sugar in a sauce pan on medium heat, whisking to mix constantly. Bring to a boil and let boil gently for three minutes using a whisk the entire time. (The mixture will become lighter brown in color and look fluffy.)
Pour the mixture onto the greased, foil-lined cookie sheet. Don't worry if it doesn't go to the edge…it will as it bakes.
Bake 10-12 minutes max. It should be medium tan in color and very bubbly. Remove from the oven and place on a metal rack to cool. Evenly sprinkle the bag of chocolate chips over the toffee and let them melt/soften for 10 minutes.
Using a rubber spatula, evenly spread the melted chocolate chips around like frosting. Let the cookie sheet cool completely.
Once cooled, place the cookie sheet in the freezer at least one hour or more. When completely frozen, lift one of the corners from the pan and begin peeling the foil away from the bottom and sides of the toffee. Break into random pieces and put into a covered container and store in the freezer for best taste and crunch.
This is always a big hit. Make two batches... I hope you ENJOY!
Sorry everyone. I put the recipe in the description, but it doesn't appear that UA-cam has posted it yet.