If you haven’t noticed I love cooking.

What you will soon learn though is that I am even more passionate about making sweets.

During the holidays I make an obscene amount of sweets (be on the lookout for my cookie recipes next week). Well last year I stumbled upon this recipe for butter toffee on another blog, Dreambook Design. Do y’all know Adrianne?? Her blog was one of the first that I started reading, and we are friends from way back. She’s pretty awesome.

Anyways, back to the toffee.

This recipe was originally posted by The Pioneer Woman. I mean do I even have to go any further. Ree never disappoints. Well, I made it, and then I had to make it again, and again, because it kept disappearing. Honestly, I had to ration my husband, he got a little crazy! It’s that good.

You can sprinkle on whatever toppings you would like but seriously the sea salt is perfection.

Trust me, all is well in the world during the few minutes you are eating this.

Enjoy my loves.




4 Sticks of Butter

2 Cups of Sugar

6 Tablespoons of Water

1 Teaspoon of Salt

1 Teaspoon of Vanilla Extract

3 Cups Melted Good Quality Semi Sweet Chocolate

Sea Salt





You will need a candy thermometer to make this. You can find them at any grocery store in the baking section. Add butter, sugar, water, and salt to a deep stock pot. Attach candy thermometer to the side of the pot. Bring ingredients to a boil stirring constantly. Once boiling reduce heat and gently stir until mixture reaches 298 degrees. Once it reaches that temperature remove from heat and add vanilla. Pour candy mixture on a silicone baking mat or parchment paper and spread thin. Allow to cool. While cooling melt chocolate in a double boiler (add water to pot and place chocolate in a glass bowl. Put glass bowl on top of pot of water and the steam will begin to melt chocolate.) Stir occasionally until chocolate is melted. Once melted allow to cool for a few minutes and then spread a generous layer on top of candy. Immediately sprinkle on desired topping. Allow to cool completely, I place the pan in the refrigerator so chocolate will set faster. Once set flip the candy over and add a layer of chocolate to that side. Sprinkle with topping. Once completely cooled and chocolate is set break into pieces. Store in an airtight container.



//This recipe first appeared on The Pioneer Woman Cooks all photography is my own

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4 thoughts on “Chocolate Covered Butter Toffee.

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