Toffee bars

 Found this on the blog, Mom on Timeout. It will be a good one to add to my


Christmas cookie and candies.

Ingredients

  • 1 cup coarsely chopped pecans
  • 1 cup (2 sticks) Challenge unsalted butter
  • 1 cup granulated sugar
  • 1/2 sp kosher salt
  • 1 tsp vanilla extract
  • 1 cup milk chocolate chips
  • Instructions

    • Spray a 9-inch square baking dish with cooking spray and line with parchment paper.
    • Spread the chopped pecans in a single layer on top of the parchment.
    • Add butter, sugar, and salt to a heavy bottomed 3 quart pot
    • Bring to a boil over medium low heat, stirring frequently to dissolve the sugar.
    • Once the candy is boiling, stir occasionally, slowly and evenly, until the candy has reached 290F to 300F, or "hard crack" on a candy thermometer.
    • Once the candy has reached 290F-300F, remove from heat and gently stir in the vanilla extract.
    • Carefully pour the mixture over the chopped pecans.
    • Let the candy sit for a few minutes, undisturbed, before sprinkling the chocolate chips over the top.
    • Cover the baking dish with foil and let sit for 5 minutes or until the chocolate has softened.
    • Remove the foil and gently spread the softened chocolate into an even layer. An offset spatula works best for this.
    • Place the candy in the refrigerator and let cool completely. Give it at least 2 hours.
    • Lift the parchment out of the baking dish and place the toffee on a cutting board or solid surface.
    • Use a knife to gently break it into smaller pieces.
    • Store in an airtight container in a cool place.
    • https://www.momontimeout.com/

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