Soft and Chewy Toffee Bites
Okay, I cannot be the only person on the planet who loves the taste of toffee, but hates the teeth-cracking part of it. I mean, the flavors of toffee really are genius – buttery caramel topped with chocolate and nuts. What’s not to like there? But I really, really hate the gnawing thing you have to do before a huge chunk breaks off, cracking your chocolate topping and launching nuts into the stratosphere. Well, maybe that’s a bit of an exaggeration, but you get the point.
Anyway, with that in mind, I have been working to perfect a recipe that would capture the flavors I love while dealing with some of that hard-texture issue. This toffee has been a gigantic hit in our home. It’s not that hard – literally all parts of this are done in the microwave, and there’s no need for a candy thermometer – and the flavor really delivers. Particularly that caramel layer. It’s super buttery, and to me anyway, the perfect level of ooey gooey.
I used the microwave caramel recipe from Little Dairy on the Prairie. I intended to use it as a jumping off place, but holy cow this recipe is good. I ended up not changing a thing, and I would refer you to her tutorial, especially her explanation of the “soft ball stage” of caramel. That’s another thing I love about this recipe. You are completely in control of how soft or hard your caramel turns out. You can see I left mine uber-soft, but if you want something more set up, Amy walks you through how to get the consistency you want.
Soft and Chewy Toffee Bites
Ingredients
Caramel
- 1 cup butter
- 2½ cup brown sugar packed
- 1 cup light corn syrup
- 1 14 oz. can sweetened condensed milk
- 1 tsp vanilla
Topping
- 1 cup chocolate chips
- ½ Tbsp shortening
- ¼ cup almonds crushed
Instructions
Caramel
- In a large, microwave safe bowl, melt butter.
- Add brown sugar, corn syrup, and condensed milk. Microwave for 4 minutes.
- Remove from microwave and stir. Microwave for 4 minutes.
- Remove from microwave and stir. Microwave for 4 minutes.
- Test caramel by dropping into a cup of water. If caramel is too soft, microwave for another minutes and repeat the test until desired consistency is reached.
- Add vanilla and stir.
- Pour into greased 9x9 and refrigerate until completely set up (1-2 hours)
Topping
- Melt chocolate and shortening in the microwave by microwaving for 30 seconds and stirring. Repeat until chocolate is melted.
- Pour over set-up caramel and smooth out.
- Top with crushed almonds.
- Return to refrigerator for topping to set up (30 minutes-1 hour).
- Remove and cut into bite-sized pieces. Store in an air-tight container.
Notes
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