Caramel Chocolate Toffee - New Version

Ingredients:

Chocolate Chips & Pecan Mixture – layer 1:

 1 cup milk chocolate chips

½ cup white chocolate chips

1 cup mini semi sweet chocolate chips

1 cup pecan chips, toasted

Toffee -  layer 2:

1 ½ cups butter (3 cubes), cubed

1 ½ cups sugar

4 ½ tablespoons water

4 tablespoons malted milk powder, divided (the malted milk powder helps the candy layers to stick together)

Caramel -  layer 3:

1 (14 oz. ) bag Kraft caramels, unwrapped

3 tablespoons heavy whipping cream

Melted Chocolate – layer 4:

3 cups melted chocolate (I used Ghiradelli milk chocolate chips)

Combine all the chocolate chips in a medium bowl.  Add in toasted pecans.  Stir.  

Spread the chocolate chip mixture in a prepared 13 X 9 inch baking pan (lined with parchment paper or aluminum foil).

Sprinkle with 2 tablespoons malted milk powder.  

In a 2-quart heavy saucepan combine butter, sugar, and water. 

Cook over medium heat to boiling, stirring to dissolve sugar. Clip a candy thermometer to the pan. Cook, stirring frequently, until thermometer registers 290 degree F (soft-crack stage), about 15 minutes. Mixture should boil at a steady rate over the entire surface. (Adjust heat as necessary so that mixture does not boil over.)

Remove from heat; remove thermometer. Pour mixture quickly over chocolate layer. 

Let COOL for a half an hour.  Sprinkle 2 tablespoons malted milk powder over toffee. 

In a small saucepan, melt the caramels with the 3 tablespoons whipping cream, stirring constantly.  

Pour melted caramel over cooled toffee.  Let cool for about 15 minutes.   Melt approximately 3 cups chocolate and pour over Caramel layer. 

Cool in the refrigerator about 1 hour before breaking into pieces. 

Break into pieces and serve.