Chocolate Toffee
Print Recipe
Ingredients
- 1 cup Butter (2 sticks)
- 1/2 cup Granular Sugar Replacement (Lakanto)
- 1 cup Sugar-Free Chocolate Chips (Lilly’s)
Instructions
- Add butter and sugar into a small pot.
- Heat butter and sugar to 300 degrees F: turn burner to medium low; add candy thermometer.
- Stir regularly.
- Line an 8in x 13in baking dish with parchment paper.
- Remove pot from heat when thermometer reads 300 degrees F (hard crack).
- Promptly pour into lined baking dish.
- Allow the butter, sugar mixture to harden (let sit for about 5 minutes).
- Sprinkle chocolate chips evenly over the warm butter base.
- Cover the baking dish with tinfoil. Let sit for 5 minutes. The chocolate chips are melting.
- Remove tinfoil. Spread the melted chocolate chips using a silicone spatula.
- Refrigerate until completely cooled (about 60 minutes).
- Break chocolate toffee into pieces and serve.
Notes
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Don’t forget to share a picture and mention @neutral_eating on Instagram or tag #neutraleating. Or leave a comment and rating.
Servings: 12