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I made this buttery toffee for our farewell/congrats to Jack graduating/happy early birthday to me/Christmas/meet baby Kate/look how much we improved our house!/etc party.  It’s too good not to share since it’s such a simple, pretty toffee.  Include it in your holiday baking or parties for a quick, tasty treat.



1 cup whole almonds, coarsely chopped
3/4 cup semisweet or dark chocolate chips
3/4 cup milk chocolate chips
1/3 cup white chocolate chips
2 Tablespoons malted milk powder
1 cup butter
1 cup sugar
3 Tablespoons water

In a large bowl, combine almonds, semisweet, milk and white chocolate chips.  Place a piece of foil in a 13×9 inch pan and spread half the chip mixture on the bottom.  Sprinkle the malted milk over the top of the chips.


In a large saucepan over medium-high heat, bring the butter, sugar and water to a boil.  Measure heat with a candy thermometer until the toffee reaches 290F (soft-crack stage).


Remove from heat and quickly pour over the almonds/chips/malted milk in the pan.  Once poured from the saucepan, sprinkle the remaining nut and chocolate mixture over the toffee and press gently into the toffee.  Cool at least one hour (or chill to speed the process).  Break into pieces before serving.

 Thank you Better Homes and Gardens for the recipe inspiration!
Doesn’t a plateful off triple chocolate toffee scream holiday party?

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