Ingredients Jump to Instructions ↓

  1. 1 cup 198g / 7oz White sugar

  2. 1 cup 160g / 5.6oz Brown sugar

  3. 1 cup 198g / 7oz Butter

  4. 1/4 cup 59ml Water

  5. 1 1/2 tablespoons 22ml Molasses

  6. 1/4 teaspoon 1 1/3ml Cinnamon

  7. 1 teaspoon 5ml Vanilla extract

  8. 1 teaspoon 5ml Maple extract

  9. 2 1/2 cups 592ml Milk chocolate morsels - divided

  10. 2 cups 292g / 10oz Toasted pecans - chopped, divided

  11. 1 cup 237ml Milk chocolate toffee bits - divided

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Combine white sugar, brown sugar, butter, water, molasses and cinnamon in 3-quart saucepan. Cook over low heat, stirring gently until sugar dissolves. Cover and cook over medium heat 2 to 3 minutes. Wash down sugar crystals from side of pan. Uncover and cook to hard crack stage at 300 degrees. Remove from heat and stir in vanilla and maple extract. Pour into 15- by 10- by 1-inch greased jelly roll pan, quickly spreading mixture to edges of pan. Sprinkle 1 1/4 cups chocolate morsels over hot toffee. Let stand 1 minute or until chocolate begins to melt. Spread chocolate evenly over candy. Sprinkle with 1 cup chopped pecans and 1/2 cup toffee bits and let stand until set. Place remaining 1 1/4 cups chocolate morsels in top of double boiler. Bring water to a boil. Reduce heat to low and cook until chocolate melts. Remove from heat. Run a knife around the edge of toffee in jelly roll pan. Carefully invert coffee onto waxed paper-lined baking sheet. Spread melted chocolate over uncoated side of toffee. Sprinkle with remaining 1 cup chopped pecans and 1/2 cup toffee bits. Let stand until set. Break into pieces. This recipe yields ?? servings.


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