Yes, I know. The amount of butter is quite a bit, but as with all Holiday goodies, enjoy it once or twice a year.
Ordinarily, toffee is coated with crushed nuts, but I think you will be a total convert when you try this ultra crunchy, delightfully tasty and completely decadent English toffee. The pan WILL be gone before you know it.
- Nonstick cooking spray
- 3/4 cup brown sugar
- 1/2 cup butter or margarine
- 1 1/2 cups crushed shredded wheat*
- 1/2 cup chocolate chips
- 1 Spray an 8-inch square pan with nonstick cooking spray lightly. Sprinkle 1 cup crushed shredded wheat in the bottom of the pan, shaking to evenly distribute; set aside.
- 2 Place the brown sugar and butter in a medium saucepan over high heat.
- 3 When butter has melted, reduce heat to medium, stir well and let boil for 8 minutes.
- 4 You will notice the mixture will form large bubbles while vigorously boiling and start changing color as well.
- 5 At the 6 minute mark, or so, you will notice the toffee still boiling but it will resemble lava, the top bubbling but the remainder of the liquid remaining still as it is thickening.
- 6 Stir well (with a wooden spoon if you have one). Immediately pour toffee evenly into prepared pan, scraping sides to get all of it.
- 7 Sprinkle chocolate chips over the toffee, then the remainder of the crushed shredded wheat. Lift pan up a couple inches and gently drop on the counter to even out.
- 8 Loosely cover with a baking pan so chocolate chips melt and allow to cool for 15 minutes.
- 9 Remove baking pan, cut into desiredsized pieces and completely cool in the refrigerator, about 1 hour.
- 10 Remove, invert on a platter and break apart to immediately enjoy.
- 11 *I used maplebrown sugar flavored shredded wheat and it was absolutely perfect. Use plain or your favorite flavor or brand you desire.