approx. 1 pound toffee
- 1/2 cup (1 stick) salted butter, cut into small pieces
- 1 1/4 cups C&H® Dark Brown Sugar
- 2 tablespoons water
- 1/2 teaspoon salt
- 1/2 cup semisweet chocolate chips
Prepare greased cookie sheet; set aside.
Grease 2-quart, microwave-safe casserole dish. Place butter, sugar and water into prepared dish. Sprinkle salt over mixture; place in microwave.
Cook 6 to 8 minutes on HIGH, until mixture begins to bubble—DO NOT MIX. Using oven mitts, carefully remove dish from microwave and pour* contents onto prepared cookie sheet, scraping the sides of the casserole to remove all the hot toffee.
*When you pour the hot toffee onto the cookie sheet, some of the butter will separate—this is normal.
Sprinkle chocolate chips over the top of the hot toffee; allow to sit for 1 minute, until chocolate begins to melt. Then, using the back of a spoon or spatula, spread the chocolate to cover the entire top of the toffee.
Allow toffee to sit for 10 minutes, then carefully remove from cookie sheet in one large piece to a clean sheet of waxed or parchment paper.
Refrigerate toffee for 20 minutes, until it hardens. Crack into pieces and serve. Store in glass jar or airtight container.