1 cup salted butter
2 cups brown sugar
10 oz chocolate chips
Flaky sea salt
In a medium saucepan, combine the butter and brown sugar. Cook over medium heat, stirring every 30–60 seconds for about 10 minutes, until the mixture darkens and becomes thick and fluffy, similar to warm peanut butter.
Remove from heat and immediately spread the mixture evenly onto a parchment-lined baking sheet with edges.
Sprinkle the chocolate chips over the hot toffee and let them sit for a few minutes to melt.
Once softened, spread the chocolate into an even layer. Sprinkle with flaky sea salt.
Allow to cool completely for 1–2 hours, until fully set.
Break into pieces and store in a sealed container for up to 2 months.
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