This is m adapted version of Shauna Niequist’s Toffee from her book Bread and Wine.  Every recipe in that book is amazing!  Several of the recipes have been in my favorites rotation since I first read the book a year and a half ago.  This toffee though… it’s buttery, chocolatey, salty perfection!  I have made it several times and it always gets oohs and ahhs. I often give this out as Christmas treats, in lieu of traditional cookies.

-1 cup butter (2 sticks)
-2 cups sugar
-2 cups dark chocolate chips
-1-2 tsp coarse sea salt

In a saucepan, combine butter and sugar, and bring to a boil.  Over medium-high heat, keep stirring until it turns a deep amber color.

Remove from heat and pour onto a rimmed baking sheet lined with parchment paper.  Refrigerate at least 30 minutes, or until cool and solid to the touch.

Melt chocolate chips in a glass bowl over a pot of gently boiling water.  When the chocolate is smooth, pour it over the toffee and spread with a spatula.  Sprinkle sea salt, and then refrigerate until cooled and solid.  Break into irregular pieces.