Ingredients

The following ingredients have 4 Servings
  • 1 cup butter
  • 1 cup light brown sugar (packed)
  • 1 cup semi-sweet chocolate chips (regular or mini)
  • 1/2 cup pecans (toasted )
  • 6 slices crispy bacon (crumbled)
  • 1/4 cup white chocolate chips
  • 1/2 tsp vegetable or canola oil

Instruction

  • Before beginning to make the toffee, line a baking sheet with parchment paper or a silicone baking mat.
  • In a heavy saucepan, combine the butter and sugar over medium low heat. Cook, stirring constantly, until the mixture reaches 300 degrees (crack stage) on a candy thermometer.
  • Immediately pour the hot toffee onto the prepared baking sheet and spread it out with a wooden spoon or spatula.
  • Allow the toffee to cool for 3-4 minutes.
  • Distribute the chocolate chips evenly over the warm toffee. Let the chips sit for 2-3 minutes to melt. Using a knife or offset spatula, spread the chocolate over the toffee.
  • Sprinkle the chocolate layer evenly with the toasted pecans and crumbled bacon. Very gently press the pecans and bacon into the surface of the chocolate.
  • Place the baking sheet in the refrigerator for 30 minutes or until completely chilled.
  • Place the white chocolate chips and oil in a small bowl. Microwave on high for 30 seconds. Stir. Return to the microwave for an additional 30 seconds. Stir until all chips are melted.
  • Spoon the melted white chocolate into a disposable quart size plastic bag. Press the chocolate down into one corner of the bag. Twist the top of the bag. Snip off a tiny bit of the corner of the bag. Drizzle all over the cold toffee.
  • Return to the refrigerator until the white chocolate has set. Break into shards.