Combine white sugar, brown sugar, butter, water, molasses and cinnamon in 3 quart saucepan. Cook over low heat, stirring gently until sugar dissolves. Cover and cook over medium heat 2 to 3 minutes. Wash down sugar crystals from side of pan. Uncover and cook to hard crack stage at 300 degrees. Remove from heat and stir in vanilla and maple extract. Pour into 15 by 10 by 1-inch greased jelly roll pan, quickly spreading mixture to edges of pan. Sprinkle 1 1/4 cups chocolate morsels over hot toffee. Let stand 1 minute or until chocolate begins to melt. Spread chocolate evenly over candy. Sprinkle with 1 cup chopped pecans and 1/2 cup toffee bits and let stand until set. Place remaining 1 1/4 cups chocolate morsels in top of double boiler. Bring water to a boil. Reduce heat to low and cook until chocolate melts. Remove from heat. Run a knife around the edge of toffee in jelly roll pan. Carefully invert coffee onto waxed paper lined baking sheet. Spread melted chocolate over uncoated side of toffee. Sprinkle with remaining 1 cup chopped pecans and 1/2 cup toffee bits. Let stand until set. Break into pieces.
Recipe courtesy of George Yates