I'll give this 5 stars with a caveat. If you aren't used to working with hot sugar, this can be tricky. Took me two tries to get it right, and with a pound of butter, it's a bit of an expensive disaster if it goes wrong. I'd definitely recommend a candy thermometer. And don't let it get too hot. The first time mine hit about 315-320 and it immediately separated, and there was no saving it, despite other reviews tips to add bits of water, etc. I had to pour it out, let it hard and throw it out. The second time I dumped it out at about 305 (I was afraid 285 wouldn't be crunchy enough) and it was perfect. I topped with chopped milk chocolate bark, as in my experience chocolate chips are not ideal for melting. The candy melting disks (Wilton makes them, for example) are probably the perfect thing to go on top. I also let the toffee harden up just a bit before I put the chocolate on - about 3 minutes or so. The toffee was still plenty hot to melt the chocolate, but it didn't sink in.
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I'll give this 5 stars with a caveat. If you aren't used to working with hot sugar, this can...