CHOCOLATE CARAMEL TOFFEE BARS

Ingredients:

Chocolate layers (layers 1 and 4):

2 lbs.  melted chocolate (use premium chocolate – Nestle does not temper well), divided

3 oz. slivered almonds, toasted (optional)

Toffee -  layer 2:

1 ½ cups butter

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:

½ cup caramel ice cream topping (or melted caramels)

Directions:

Melt  12 oz. chocolate in or heavy saucepan or double boiler.  Add in toasted slivered almonds (optional).

Slivered Almonds ready to Toast

Melted Chocolate with Almonds

Spread 2 cups melted  chocolate in a prepared 13 X 9 inch baking pan (lined with parchment paper and lightly sprayed with cooking spray.) 

Prepared 13 X 9 inch baking dish with sprayed parchment paper

Chocolate layer with toasted almonds

Sprinkle with 2 tablespoons malted milk powder. 

Malted Milk Powder on top of chocolate layer

Let set in refrigerator (about 10 minutes).   In a 2-quart heavy saucepan combine butter, sugar, and water. 

Toffee Ingredients ready to boil

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.

Toffee Layer

Let sit for a few minutes.  Sprinkle 2 tablespoons malted milk powder over toffee.  

Toffee Layer with Malted Milk Powder

Pour caramel ice cream topping over toffee. 

Caramel Layer

Place in freezer and Freeze for 1 hour.  Melt approximately 4 cups chocolate and pour over Caramel layer. 

Chocolate over Caramel

Final Chocolate Layer

Cool about 1 hour before breaking into pieces. 

Set and ready to Cut in Pieces

Ready to Serve