- 1 cup crunchy peanut butter
- 1 cup granulated sugar
- 1/3 cup light corn syrup
- 1/3 cup water
- 2 ounces unsweetened chocolate
- 8 ounces (1-1/4 cup) semi-sweet chocolate chips
1. Prepare a 9x9 pan by lining it with aluminum foil and spraying the foil with nonstick cooking spray.
2. Combine the sugar, corn syrup and water in a medium saucepan over medium heat. Stir until the sugar dissolves.
3. Cover the saucepan with a lid and allow the mixture to boil for 2-3 minutes, then uncover the pan and insert a candy thermometer. Continue to cook the candy, stirring occasionally to prevent burning, until the mixture reaches 305 degrees. This process should take 15-20 minutes over medium heat.
4. As soon as the mixture reaches the proper temperature, remove it from the heat and quickly stir in the peanut butter. Pour the candy into the prepared pan, and spread in an even thickness.
5. Let the candy sit for a few minutes, and once it begins to set, score the top into very small squares with a sharp knife sprayed with nonstick cooking spray.
6. Allow the candy to cool fully at room temperature, then break it apart along the previously scored lines.
7. Using a food processor, crush the toffee into small chunks, or place the toffee squares in a bag and use a rolling pin to break the toffee into small pieces.
8. Melt the unsweetened and the semi-sweet chocolate together in the microwave, stirring after every minute to avoiding overheating the chocolate. Once the chocolate is completely melted and smooth, add the toffee pieces and stir until well-combined.
9. Pour the chocolate-toffee mixture into a 9x9 pan lined with aluminum foil, and allow it to set for about 10 minutes. Score the candy, then place it in the refrigerator to set completely.
10.Once the chocolate is set, cut the candy into squares along the scoring, and allow to sit at room temperature for 10-15 minutes before serving. Store in an airtight container in the refrigerator for up to a week.