Chocolate Bottom Toffee ~ Bertie's Bakery

One of my favorite treats to have around the house is toffee! Chocolate bottom toffee to be exact! So I’m going to give you a quick tutorial to make this sweet and salty treat at home for yourself.

First you’re going to melt your butter, brown sugar, and light corn syrup in a sauce pan. I like to whisk the mixture the entire time while waiting for it to boil. Gradually bring it to a SLOW boil. When the little bubbles form and begin to break on the surface, add your baking powder. Continue whisking, and bring the entire mixture to a faster boil.

In total the toffee mixture should be boiling for around 5 minutes. Keep whisking!

When you are complete with the boiling/whisking process pour it out onto a cookie sheet lined with parchment paper (not wax paper).

If when the mixture hits the parchment paper it spreads rapidly and it is not keeping it’s shape just use a rubber scraper and keep pushing the edges back towards the center. If after 30 seconds to a minute the mixture is still spreading, you haven’t boiled the mixture long enough. No problemo! Just let it cool enough so you can peel it off the parchment paper and drop it back in the sauce pan. Bring it back to a boil and give it another 2 minutes!

Re-pour the toffee; if it sticks you’re golden. Now for the secret ingredient! Salt. Lightly sprinkle the top layer with a flake salt (regular salt will work too, just looks prettier with the flake salt).

Once you are satisfied with the toffee, pop it in the freezer and let it get really crisp! You an see in the picture above the swirls and marbling in the hard toffee! Yum!

The next step is to melt about 1/2 cup of semi sweet chocolate and spread it out to the size (I eyeballed it) an lay your toffee on top. Lightly press the toffee down so it adheres to the chocolate. If you over estimated the size of the toffee as I did, just scrape it away before it cools too hard.