Categories: Desserts
Ingredients
- Parchment paper
- Vegetable cooking spray
- 1 1/4 cups butter
- 1 cup granulated sugar
- 1/3 cup light brown sugar
- 1 tbsp instant espresso
- 1 tbsp dark molasses
- 1/2 tsp salt
- 2 cups chopped toasted pecans
- 1 cup bittersweet chocolate morsels
- 1 cup semisweet chocolate morsels
Directions
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Line a 15×10-inch jelly roll pan with parchment paper, and lightly coat with cooking spray.
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Melt butter in a large heavy saucepan over medium; stir in granulated sugar, next 4 ingredients, and 1/3 cup water. Cook, stirring constantly, until a candy thermometer registers 290, about 17 to 20 minutes. Remove pan from heat and stir in pecans. Immediately pour mixture into prepared pan. Spread in an even layer and sprinkle bittersweet and semisweet chocolate over top. Let stand 5 minutes.
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Spread and swirl chocolate using an offset spatula. Chill 1 hour or until firm. Break toffee into pieces. Serve cold or at room temp.