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/