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Each bite of this easy Butter Toffee starts with a signature crunch. The salted dark chocolate and buttery caramel flavors slowly meld together, as the toffee transforms into that dreamy not-quite-chewy texture. This is the kind of dessert that invites you to slow down for just a minute and savor the moment.
Easiest, best toffee recipe I have ever made. I have used this recipe for 5 years and I always get raves of how good it is.
Butter Toffee
I’ve made a lot of desserts over the years. Not all of them stay with me and are repeated time after time. But, butter toffee is one of my all-time favorite holiday treats. It has the perfect balance of sweet and buttery toffee and bittersweet dark chocolate. Truth be told, I’ve been known to make this treat for my friends throughout the year, and not just for the holidays.
The flavors are incredible, and sprinkling it with flake salt adds the final flair. Who doesn’t love a salty and sweet treat? Salt might seem like a small thing. But, this small thing makes a really big difference! It adds a whole new layer to the toffee and chocolate.
How to Make Toffee
Growing up at home, we didn’t have a lot of fancy desserts. I didn’t learn how to make toffee until I was an adult. And, I must admit that I ruined more than one batch of toffee (and cried a time or two over the wasted ingredients) along the way, while trying to figure out how to transform that simple combination of butter and sugar into this classic treat.
But, there’s a fantastic trick that made all the difference, and I really wish I could remember where I first heard it! Get yourself a brown paper bag. No, really! If you want to make great toffee, set a regular old brown paper lunch bag next to the stove.
The very moment the boiling toffee matches the color of the bag, pull it from the stove, it’s finished. I’ve used this trick ever since, and now I make toffee with no issues. It just works!
Butter Toffee Recipe
If you’re making this butter toffee recipe, let me add a few clarifications. First, one of the reasons that I like this toffee so much is that I spread it so thin. That keeps the crunch present, but not as demanding as with other toffees I’ve tried in the past.
I know that I mention it in the instructions, but I’m going to repeat it here because it is really important: be present during the boiling stage. Pay careful attention to the toffee. I strongly recommend setting a timer. Pretty much everyone I know has scorched a batch of toffee. But, it doesn’t have to happen that way!
Chocolate Covered Toffee
If you liked this chocolate covered toffee, then I’ve got some fabulous news! I’ve made a lot of chocolate and toffee recipes over the years. One of my favorites is this chocolate covered pretzel toffee. It’s got all the same fabulous flavors, plus extra texture and crunch from the pretzel pieces.
And, dark chocolate toffee cookies are crispy, chewy cookies with a deep chocolate flavor, toffee crunch, and gooey chocolate chips. Not a fan of the double chocolate? That’s ok! I’ve got you covered with these chocolate chip toffee treasure cookies.
And, I don’t think I can write about chocolate and toffee without also letting you know that, YES, I have made ice cream flavors like this, too! This creamy vanilla kitchen sink ice cream is jam packed with cookie pieces, toffee bits, coconut, peanut butter cups, pecans, and more! Are you a toffee purist? Toffee ice cream swirled with caramel sauce and filled with bits of crunchy toffee is sure to satisfy.
Chocolate Covered Butter Toffee
Ingredients
- 2 cups butter
- 2 cups sugar
- 3 tablespoons water
- 1 teaspoon kosher salt
- 1 teaspoon vanilla
- 2 cups dark chocolate chips
- Maldon salt for topping, OPTIONAL
Instructions
- In a heavy bottomed skillet (NOT a non-stick skillet), over medium heat, combine the butter, sugar, water and salt. As the butter melts, stir with a wooden spoon or spatula to combine.
- Set a brown paper bag near the stove and let the mixture boil until it matches the bag in color. This takes between 18-20 minutes and I ALWAYS set a timer. Just in case I find myself distracted, the timer prevents me from letting the candy burn.
- While the toffee is boiling, prepare two large baking sheets by lining them with parchment paper. (Do not use waxed paper, it will melt.) The pans will be extremely hot when you pour the toffee onto them, so set them on hot pads or a folded towel on top of the counter.
- The moment the toffee is caramel colored, remove from the heat and add the vanilla. Stir to combine. Quickly divide the toffee between the two baking sheets. Using a spatula or an offset knife, spread the toffee as thinly as possible across the baking sheets. Let it cool completely.
- You can set the pans in the refrigerator to speed up the process, however, room temperature will work fine too. When the toffee is cool, blot with a paper towel to remove excess oils from the surface.
- Place the chocolate in a glass bowl and melt in the microwave at 50% power for 60-120 seconds, stirring every 30 seconds or so, until smooth.
- Spread the warm chocolate across the toffee and then place in the refrigerator to cool completely. Sprinkle with Maldon salt, if desired. Once cooled, break into pieces. Store in an airtight container in the refrigerator.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
{originally published 11/19/11 – recipe notes and photos updated 12/12/25}
You had me on the edge of my seat with that brown paper bag:-). Great recipe and instructions, Mary. I like that you make this really thin, too. Nothing worse for your teeth than biting into that really thick toffee. I am pinning this. Would definitely make a nice addition to my cookie trays this year.
oh wow this looks amazing! I'm ready for some Christmas Cookies and Candy!
I like the paper bag trick! Good idea!
Mary this looks incredible. Toffee is my dad's favorite candy, so I'm going to make some for him. The thinness is what got me, it doesn't look like you'd break a tooth biting into it! It sounds pretty easy, and I love that i don't need to fool with my thermometer. Thanks, this is a great holiday recipe.
Oh my goodness! Is it wrong to want this for breakfast?!
This is bookmarked and will be made for gifts! Thanks, Mary!!
Kinda like a Heath Bar. Looks yummy
One of my favorite candies, and I love the paper bag trick!
Perfect candies. I must make those too!
Never made this one before.It sure looks tempting:)
How simple and awesome! And I do not own a candy thermometer so perfect for me as well! That pic up the top is to die for by the way, I totally envy your photographic skill. Or patience. I have neither 🙂
I LOVE toffee and make it every year! Great tips here….I melt my chocolate on the hot toffee, but will have to try your method. Thanks!!!
This definitely calls to my sweet tooth! I love candy making.
Okay–this recipe is a must! I haven't made toffee for years! Can't wait. Thanks for the nudge.
When we made this we carefully flipped the whole thing over it did break but just into two pieces, and added chocolate to both sides like a Skor bar. I dont think my chocolate was as thick though
I made this and it works beautifully. Making again for Christmas.
Sueann
Love toffee, but have never heard of the paper bag trick. I'll have to try that now. BTW: You can always sprinkle the chocolate (before it cools) with finely chopped almonds, too.
I made this and took it to Thanksgiving with the family and everyone loved it! I also put chunks of it on sugar cookies and added a little sea salt on top and my BF loved the cookies and raved!
I loooooooooooooveeeeeee butter Toffeee!!! Keeping this recipe!!! Mmmmm
I am completely clueless in the kitchen but something prompted me to try this…I have made it twice now and it is absolutely fabulous. I had to buy a pan that was non stick so I only bought an inexpensive one – so not thick- and it only takes about 1/2 the time for the sugar to turn into toffee. We don't really have brown paper bags here so I had to guess…my neighbour said it was so good it could be 'store bought' ! I was only aiming for 'edible' so very pleased!!
edit – I had to buy a skillet that was NOT non-stick !