Coffee Toffee
This Coffee Toffee recipe is crunchy, buttery, rich, chocolate-y, versatile. Everything a great toffee recipe should be! This Coffee Toffee makes the perfect Christmas or holiday treat for neighbors, teachers, co-workers, friends, and family. That is, if you don't eat it all yourself first!
Ingredients
- 2 sticks salted butter
- ½ cup light brown sugar
- ½ cup white sugar
- 1½ tsp molasses
- ¼ tsp salt
- 1½ tsp instant espresso powder
- 1 cup semisweet chocolate chips
- ½ cup pretzels, roasted pecans, or another topping of your choice
Instructions
- Line a 9x13 pan with parchment paper and set aside. In a medium-sized heavy-bottomed sauce pan with a candy thermometer attached, melt butter, both sugars, molasses, salt, and espresso together over medium-high heat.
- Cook, stirring occasionally with a whisk, until the temperature approaches 250 degrees; then stir constantly until it reaches 300 degrees.
- Pour immediately into the prepared pan- spread evenly with a spatula. Sprinkle the chocolate chips over the toffee, let them sit for a minute until the heat from the toffee makes them soft. Spread the chocolate evenly over the toffee base. Sprinkle the topping (pretzels, nuts, etc.) onto the melted chocolate. Put the toffee into the fridge to harden. Once hard and set, break it into pieces with you hands. Store in an air-tight container in the fridge for up to a week.