1 lb. of butter
1/2 cup water
2 cups sugar
1 tsp. salt
16 oz. milk chocolate chips
(*you will need a candy thermometer)
Bring first 4 ingredients to a boil over high heat in a 2-quart saucepan (nonstick works best) and stir constantly until temperature on candy thermometer reaches 300 degrees (this will take about 10-13 minutes). Pour into an un-greased 10x13 inch baking sheet and spread evenly to coat. Will begin to harden immediately so move quickly. Sprinkle milk chocolate chips evenly over hot toffee and wait 1 minute till they begin to melt. Spread softened chocolate evenly over entire pan (like frosting) and chill for 2 hours. Slam pan once over counter to crack and break apart into about 2-inch or smaller pieces. Store chilled in a sealed plastic bag or container and let get to room temperature before serving. Enjoy!
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