This is another Bread and Wine recipe. It is super easy with few ingredients, which makes the minimalist in me happy. It does take a bit of planning to get it ready in time for dinner. I started it before I made the entree for dinner tonight, and both of them finished about the same time.
It was really good, and I especially liked the sweet and salty combination.
Ingredients:
1 cup butter (2 sticks)
2 cups sugar
1 cup dark chocolate chips
1 teaspoon coarse sea salt
Directions:
Combine butter and sugar in a saucepan and bring to a boil. Over medium-high heat, keep stirring until it turns a deep amber color (about 8-9 minutes in).
Remove from heat and pour into a rimmed baking sheet lined with parchment paper. Refrigerate at least 30 minutes, or until cool and solid to the touch.
Melt chocolate chips in a glass bowl over a pot of gently boiling water. When the chocolate is smooth, pour it over the toffee and spread with a spatula. Sprinkle sea salt, and then refrigerate until cooled and solid. Break into irregular pieces.
Enjoy!
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