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I am addicted to cooking and baking. I love to find and make delicious recipes. Sometimes I create my own and I post them here. Other times I find a recipe and adapt it. I have posted those recipes here as well. Enjoy.

Friday, December 7, 2012

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.





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