Prev Recipe Next Recipe
Recipe courtesy of Gale Gand

Chocolate Toffee Bites

  • Level: Easy
  • Yield: 10 servings
  • Nutritional Analysis
    Per Serving
    Serving Size
    1 of 10 servings
    Calories
    263
    Total Fat
    11
    Saturated Fat
    7
    Carbohydrates
    44
    Dietary Fiber
    0
    Sugar
    43
    Protein
    0
    Cholesterol
    24
    Sodium
    2
  • Total: 1 hr
  • Prep: 5 min
  • Inactive: 45 min
  • Cook: 10 min
Notes: This is a great way to get your chocolate fix in warm weather since the chocolate is stirred into the toffee and so no melting on the fingers! It's great to snack on and nice at the end of a meal with coffee. I learned this from the head pastry chef at Valrhona Chocolates.
Advertisement

Ingredients

2 cups sugar

1/2 cup butter

2 ounces bittersweet chocolate, chopped

Directions

  1. Place the sugar in a heavy-bottomed saucepan and caramelize on high heat stirring constantly. It will turn amber brown in about 5 minutes. When it is a uniform caramel color, add the butter, and stir it in. Once mostly combined, add the chocolate, and stir to blend. Pour it out onto a silpat or parchment lined sheet pan, and spread it with an offset spatula 1/8-inch thick. Let cool and break into small pieces. Store in an airtight container.
Show: Sweet Dreams
Episode: Picnic Pickins'

Categories:

Candy Recipes and Ideas Sugar Dairy Recipes Dessert Outdoor Party Recipes for Parties Recipes for a Crowd Gluten Free Low Sodium

Let's Get Cooking!

Sign up for the Recipe of the Day newsletter to receive editor-picked recipes,tips and videos delivered to your inbox daily. Privacy Policy

Thanks for subscribing to the Recipe of the Day newsletter. Check out all our other great newsletters from Easy Recipes, Healthy Eating Ideas and Chef Recipe Videos.

We're sorry, there was an error signing you up. Please try again later.

Looking for Something Else?

Chocolate Toffee Bites

Chocolate Toffee

(17)

Chocolate-Covered Toffee

(2)

Chocolate Toffee Trifle

(22)
Advertisement

8 Reviews
Add Your Review

Victoria L.

So, I recently moved to an elevation of about 6,000 feet above sealevel (I grew up at about 48 feet) and I've been trying to learn how to cook at altitude. When I wanted to try this recipe, I looked through the reviews for any high altitude tips, but there were none. Having finally mastered this, I decided to add some for the next person. This is what I learned after four batches that resembled black glass and several new burn scars. First, turn down the heat. I've found that to cook this stuff at high altitude and not burn the living hell out of it, you have to drop the heat to medium-low (on my stove's Lo123456789Hi range, I ususally use the 4 or 3), and it will probably take about twice as long as the recipe says. It really can't be cooked too slowly. Second, just keep stirring, and do it gently. It will take a long time for the sugar and the butter to combine completely. It will take even longer if the sugar is too hot. If it's taking more than five minutes to mix, take it off the heat entirely and keep stirring. You can put it back on when you add the chocolate, but don't do it for long. Sugar is, after all, the magma of the cooking world; when it's cool enough to combine with butter, it's still hot enough to blister your skin. Trust me. Again, I have scars. If it separates after you add the chocolate...you guessed it, just keep stirring. The reason that I'm posting this, though is that this really is good stuff, and for me it was worth burning a bag of sugar and a pack of butter into oblivion to learn how to make correctly. It really is great.

See All Reviews