I have made this for a three years now. It is similar to something we would buy at a Thanksgiving Craft festival and pay $25 for a small bag! My girlfriend loves it and I couldn't believe I found the recipe in Fine Cooking! I usually make two batches, one with all milk chocolate, for Denise, and the other with bittersweet chocolate for our family! You can't go wrong! I suggest always making a double batch, it disappears quickly, and there are always teenagers around to help vacuum up the crumbs when it gets cut!
Tried this recipe twice and both times the toffee didn't harden. Followed the recipe exactly, but no luck.
I made this a few nights before Christmas, late one evening after I finished wrapping gifts. It was the easiest thing I've done in a while. The toffee cooked exactly as described, and the only thing I added was some extra chocolate. No one could believe I made it!!! So...I didn't share. I would definately make this again. Yum!
This is the second year that I've made this and it turns out perfect and delicious everytime. I don't use a candy thermometer...I watch the mixture while it boils and when it turns the color of peanut butter, it's done. This recipe is so easy to make and everybody loves it. Perfect for gifts. Thank you! Linda
Easy to make, delicious and a holiday favorite! You can't go wrong with this recipe! Everyone was so impressed and it wasn't even that hard to make!
Great recipe. The toffee is exactly the right consistency. I used chocolate chips for the toppings & they were fine.
This candy is delicious. I sent some as teachers gifts and my family demanded another batch for themselves!! The recipe is dead on perfect as written. I used Callebaut bittersweet and Girahdelli semisweet.