Heinemanns Chocolate Toffee Recipes

Steps:

• In a large heavy bottomed saucepan, combine the butter, sugar and salt. Cook over medium heat, stirring until the butter is melted. Allow to come to a boil, and cook until the mixture becomes a dark amber color, and the temperature has reached 285 degrees F (137 degrees C). Stir occasionally.
• While the toffee is cooking, cover a large baking sheet with aluminum foil or parchment paper.
• As soon as the toffee reaches the proper temperature, pour it out onto the prepared baking sheet. Sprinkle the chocolate over the top, and let it set for a minute or two to soften. Spread the chocolate into a thin even layer once it is melted. Sprinkle the nuts over the chocolate, and press in slightly. Putting a plastic bag over your hand will minimize the mess.
• Place the toffee in the refrigerator to chill until set. Break into pieces, and store in an airtight container.

Steps:

• I find it much easier to bake after chilling the dough, 30 minute in this case.
• bake at 350 for 13, count em, 13 minutes.
• cool for 3min. before transfering to your mouth, I mean the cooling rack.
• I also have discovered in order to maintain oven temperature after each batch, to increase the oven temperature by 50 degrees or so.I try to keep the door- opening down to as few times as possible, but it is amazing how much heat you can lose in just a couple of seconds. Anyway, hope you enjoy these, as I haven't seen them anywhere in my almost maddening cookie recipe search. I guess I forgot, but I think everyone knows the usual mixing order and size and such, they also look pretty cool with one or two M&M's on top just before tossing into the oven.