This Chocolate Toffee Crunch is quick & easy to make. Toffee is cooked up quickly in the microwave then topped with dark chocolate and sprinkled with pecans and sea salt. It’s a sweet & salty combination that’s perfect for a snack or as a holiday gift.
It’s time to share more chocolate yumminess for one of my favorite events, #Choctoberfest. This is the second recipe I’m sharing, the first being my Mocha Cheesecake Cookie Cups.
Since it’s so close to the Christmas holidays I thought I would make something that you can give as a homemade gift. I mean, it’s never too early to think about the holidays right?
With a little trepidation, I decided to make this chocolate toffee crunch recipe. I had never made toffee before but I’ve been making my popular homemade peanut brittle for years, so I thought, how hard could making toffee be?
I read some real horror stories on cooking toffee and decided, if I was going to be brave and experiment, I might as well stick to a tried and true method and cook it similar to my brittle by using the microwave. Not only would it be less time standing at the stove stirring and wondering how long the candy would take to get to a hard crack stage but it would (hopefully) make it almost effortless.
Just take a look at how easy it is! Put all the ingredients, except vanilla, into a large well buttered bowl and set the microwave to 8-1/2 minutes. Out comes hard crack stage toffee. So far, so good. Stir in vanilla.
At this stage, if you have any butter separation, you can just pour the clarified butter off prior to pouring the toffee onto the cookie sheet. If your butter was warm and very soft you shouldn’t have any problem but either way it doesn’t hurt the final outcome. Once the toffee is on the cookie sheet, spread it out a little and immediately top with chocolate chips. Wait 2 minutes and spread out all that delicious-looking melted chocolate.
Sprinkle on the nuts and sea salt and wait for it to set. Crack into pieces and it’s ready for munching or, if there is any left, you can package it for a tasty seasonal gift.
After the toffee sits for a while, the bottom layer becomes more of a crunchy cookie rather than a super hard candy and the chocolate is the perfect topper. I love to add the sea salt to give this sweet treat a little edge. That sweet salty combination seems to win rave reviews every time.
So if you are thinking of trying toffee give this recipe a go, I promise you won’t be disappointed. And if you love this recipe, you have to try my Christmas Crack and Chocolate Covered Cashews, they will blow you away!
There are even more easy holiday recipes right here on 2CM!
Before you go, make sure you check out all the chocolate yumminess below from some of my favorite food bloggers.
EASY CHOCOLATE TOFFEE CRUNCH
- 1-1/2 cups Imperial sugar
- 1 cup 2 sticks butter, must be room temperature or very soft
- 3 Tablespoons water
- 1/4 teaspoon salt
- 1/2 teaspoon vanilla
- 1-1/2 cups dark chocolate chips
- 2/3 cup pecans or almonds, chopped
- 2-4 teaspoons coarse sea salt
- Line a large cookie sheet with parchment paper or foil. Spray with non-stick spray.
- Sprinkle half to ¾ nuts on cookie sheet. Set aside.
- Butter a large mixing bowl with butter, all the way up sides.
- Place butter, sugar, water and salt in bowl and cook on high in microwave for 8-1/2 minutes (based on a 1000-watt oven. Add more for lower wattage ovens) or until candy thermometer reaches 300 degrees (hard crack stage).
- Remove from microwave and stir in vanilla. Immediately pour onto prepared cookie sheet covering nuts.
- Put chocolate chips on top of toffee and let sit for 1-2 minutes then spread evenly over surface. Add remaining chopped nuts and sprinkle with sea salt.
- Let cool then place cookie sheet in refrigerator for an hour or so to set chocolate.
- Take out and break into pieces.
- Store in airtight container in cool, dry place.
This post has been updated and was first published on October 14, 2016.
I received complimentary samples of Imperial Sugar to produce a recipe for Choctoberfest. As always, all opinions are 100% my own.