Introduction

This melt-in-your-mouth toffee is a classic treat that combines buttery sweetness with rich chocolate and crunchy nuts. Perfect for holidays or any special occasion, it’s surprisingly simple to make and irresistibly delicious.

A stack of six square-shaped dessert bars is arranged on a white plate with a raised floral pattern. Each bar has two layers: the bottom layer is thick, golden brown, smooth, and slightly glossy with a firm texture, while the top layer is a thinner, dark chocolate coating with a matte finish. This chocolate layer is decorated with red, green, and white festive sprinkles, including small round shapes, long thin sprinkles, and white snowflake-shaped ones, all evenly spread across the surface. The bars are stacked unevenly, some slightly tilted. The plate sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 pound unsalted butter (4 sticks)
1 cup granulated sugar
1 cup light brown sugar, packed
1 teaspoon kosher salt, or to taste
1 to 2 teaspoons vanilla extract
2 cups chocolate chips (semi-sweet or milk chocolate)
½ to 1+ cup chopped walnuts or pecans, optional
Sea salt flakes, optional for sprinkling
Holiday sprinkles, optional

Instructions

Step 1: Line a 9×13-inch pan with parchment paper and set aside.
Step 2: Attach a clip-on candy thermometer to a heavy, high-sided saucepan if available. Add butter, granulated sugar, brown sugar, and salt to the pan. Cook over medium-low heat, stirring constantly until the mixture boils. Once boiling, stop stirring.
Step 3: Continue boiling the mixture without stirring until it reaches the hard crack stage, between 290-300°F (143-149°C). This usually takes around 20-25 minutes. Remove pan from heat.
Step 4: Carefully stir in the vanilla extract; the mixture will bubble up.
Step 5: Pour the hot toffee mixture into the prepared pan. Let it sit about 5 minutes, then sprinkle chocolate chips evenly over the surface. If chips sink, wait a few more minutes before adding them.
Step 6: Cover the pan with foil and let sit 5 minutes. Remove foil and spread melted chips smoothly with a spatula or offset knife. If chips haven’t melted fully, place pan in a 300°F oven for a few minutes until spreadable.
Step 7: Sprinkle nuts, sea salt flakes, and holiday sprinkles as desired.
Step 8: Allow toffee to cool completely, then chill in the fridge for at least 30 minutes until set. Break into pieces or cut with a sharp knife to serve.

Tips & Variations

Use either semi-sweet or milk chocolate chips depending on your preferred sweetness level.
For a nut-free version, omit the nuts and add extra sea salt flakes or sprinkles for texture.
Be patient and avoid stirring once the mixture boils to prevent grainy or crystallized toffee.
If you don’t have a candy thermometer, test stage by dropping a bit of mixture into cold water—it should harden and crack when cold.

Storage

Store toffee in an airtight container at a cool room temperature for several weeks. Keep away from humidity to maintain crispness. If refrigerated, allow toffee to come to room temperature before serving for the best texture.

How to Serve

A stack of nine square dessert bars is shown, each with two layers: the bottom layer is a thick, smooth caramel brown, soft-looking layer, while the top layer is a thinner, shiny, dark chocolate brown layer. The chocolate layer is decorated with colorful sprinkles in red, green, and white, including round white snowflake shapes and red and green long sprinkles scattered evenly. The bars are arranged in a slightly uneven stack on a white plate with subtle decorative patterns. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use salted butter instead of unsalted?

It’s best to use unsalted butter so you can control the salt level precisely. If using salted butter, reduce or omit the added kosher salt to avoid over-salting.

Why is my toffee grainy or crystallized?

This often happens if you stir the mixture after it starts boiling or if impurities interfere. Stir only until it starts boiling, then allow it to cook undisturbed to the hard crack stage for smooth toffee.