My daughter got this recipe off of the Pioneer Woman's website. Heath and Skor bars happen to be my favorite candy bars so this was definitely a favorite of mine. Soo yummy. My picture is after they were a couple days old, they actually looked a lot more appetizing in real life. No matter how hard I tried to resist overindulging in these, I could not. Yum!Ingredients:
16 oz butter, melted
16 oz. granulated sugar
3 oz. fluid water
1 tsp salt
1 tsp vanilla
16 oz chopped topping (nuts, candy canes, sea salt)
24 oz, weight tempered dark chocolate for coating, melted *need a candy thermometer
Directions:
Combine butter, sugar, water, and salt in a saucepan. Bring to a boil, stirring constantly. Cook over moderate heat, stirring gently, until candy thermometer registers 298 degrees. Remove from heat and stir in vanilla until well combined. Pour the mixture onto a silicone baking mat or good parchment paper. Use a heatproof rubber spatula to offset spatula to spread quickly before the toffee sets. Spread thin. Allow toffee to cool completely. Blot to remove excess oil from the surface. Coat surface with half of the melted chocolate and immediately sprinkle with topping. When chocolate has totally set, carefully flip over and coate the other side with the rest of the chocolate. Sprinkle o topping. Allow to set, then break into bite-size pieces. Store in airtight container.
