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SALT & PREPPY

Charlotte Park

Candy

Coffee Toffee

Coffee Toffee
2016-04-23 17:19:32
Serves 10
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Prep Time
3 hr 10 min
Cook Time
10 min
Total Time
3 hr 20 min
Prep Time
3 hr 10 min
Cook Time
10 min
Total Time
3 hr 20 min
Ingredients
  1. 2 sticks butter
  2. ½ cup brown sugar
  3. ½ cup sugar
  4. 1 ½ teaspoons molasses
  5. ¼ teaspoon sea salt
  6. 1 ½ teaspoons instant espresso powder
  7. 1 cup semisweet chocolate chips
  8. ½ cup macadamia nuts, chopped and toasted
Instructions
  1. Spray a baking sheet with pam and set aside. In a medium skillet over medium-high heat, melt the butter, brown sugar, sugar, molasses, salt, and expresso powder together until combined. Cook stirring frequently with a whisk until mixture thickens to caramel like consistency, 10 minutes. Pour into baking sheet, and smooth top with rubber spatula. Right after, while the toffee is still hot, sprinkle chocolate chips evenly on top, and let sit, allowing them to melt for 2 minutes. Using a spatula, spread chocolate, making a layer over the toffee. Top evenly with chopped and toasted nuts, using a spatula to press them into the mixture to make sure they stick. Stick sheet in the refrigerator to harden, at least 3 hours. Once cooled completely, break into pieces and enjoy! Best to store in refrigerator!
Adapted from Smitten Kitchen
Adapted from Smitten Kitchen
SALT & PREPPY https://www.saltandpreppy.com/

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