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Ingredients
  • 1/2 cup (1 stick) salted butter, cut into small piqerqiwhehieces
  • 1 1/4 cups C&H® Dark Brown Sugar
  • 2 tablespoons water
  • 1/2 teaspoon salt
  • 1/2 cup semisweet chocolate chips
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Instructions
Yields: approx. 1 pound toffee
Step 1

Prepare greased cookie sheet; set aside.

Step 2

Grease 2-quart, microwave-safe casserole dish. Place butter, sugar and water into prepared dish. Sprinkle salt over mixture; place in microwave.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

Refrigerate toffee for 20 minutes, until it hardens. Crack into pieces and serve. Store in glass jar or airtight container.

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