Dark Chocolate Sea Salted Toffee
Courtesy of Bread & Wine by Shauna Niequist
1 cup butter (2 sticks)
2 cups sugar
1 cup dark chocolate chips
1 tsp. coarse sea salt
- In a saucepan, combine butter and sugar, and bring to a boil. Over medium-high heat, keep stirring until it turns a deep amber color.
- Remove from heat and pour onto a rimmed baking sheet lined with parchment paper. Refrigerate at least 30 minutes, or until cool and solid to the touch.
- Melt chocolate chips in a glass bowl over a pot of gently boiling water. When the chocolate is smooth, pour it over the toffee and spread with a spatula. Sprinkle sea salt, and then refrigerate until cooled and solid. Break into irregular pieces.