Hazelnut Toffee Crunch

Recipe View 5 mins Prepare Your Pan: Line a 9-inch square pan with aluminum foil, ensuring it extends slightly beyond the edges. Lightly butter the foil to prevent sticking. (5 minutes)

Recipe View 7 mins Melt and Spread Chocolate: Place the milk chocolate chips in a heatproof bowl. Melt in the microwave in 20-30 second intervals, stirring until smooth. Spread the melted chocolate evenly across the bottom of the prepared pan. (7 minutes)

Recipe View 15 mins Chill the Base: Transfer the pan to the refrigerator to allow the chocolate to cool and set while you prepare the toffee. (15 minutes)

Recipe View 10 mins Craft the Toffee: In a medium saucepan over medium heat, combine the sugar, butter, toasted hazelnuts, and light corn syrup. Stir continuously as the butter melts and the mixture comes to a boil. (10 minutes)

Recipe View 15 mins Achieve Toffee Perfection: Continue heating the mixture, stirring constantly, until it reaches 250-265°F (121-129°C) on a candy thermometer, or until a small amount of syrup dropped into cold water forms a hard, rigid ball. (10-15 minutes)

Recipe View 30 mins Combine and Cool: Pour the hot toffee mixture over the chilled chocolate base, spreading it into an even layer. Return the pan to the refrigerator to cool completely. (30 minutes)

Recipe View Break and Serve: Once the toffee is firm, break it into bite-sized pieces. Store in an airtight container to maintain its delightful crunch.