Ingredients

The following ingredients have 24 Servings
  • 2 cups butter (1 pound)
  • 2 cups granulated sugar
  • 1 tsp salt
  • 1 tsp vanilla extract
  • 3/4 cup slivered almonds
  • 3/4 cup butterscotch chips
  • 3/4 cup milk chocolate chips
  • 1 1/2 tsp shortening (divided)

Instruction

  • Line a 15x10 - inch baking pan with foil and lightly spray with cooking spray. (This is a jellyroll size pan.) Set aside.
  • In a heavy bottomed saucepan, combine the butter, sugar, and salt. Melt the butter over medium-high heat, stirring until the sugar is completely dissolved.
  • Clip a candy thermometer to the saucepan and continue cooking and stirring the mixture until it reaches 290 degrees Fahrenheit.
  • Stir in the vanilla extract and slivered almonds; pour toffee into the prepared pan. Top the pan to spread the toffee evenly. Place the pan on a rack to cool.
  • In a small bowl combine butterscotch chips and half of the shortening. Combine the milk chocolate chips and the remaining shortening in a separate bowl.
  • Heat on high in the microwave in 30 second intervals, stirring in between, until the chips have fully melted and are smooth.
  • Use an offset spatula to spread the butterscotch and chocolate on top of the cooled toffee.
  • Refrigerate for at least 30 minutes to set the chocolate.
  • Break into pieces and serve.