Yield: Yields about 35 2-inch pieces
Love to cook? Sign up today to get daily recipes from Fine Cooking plus special offers
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
© 2018 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?