Chocolate Sea Salted Toffee

Round about 8 years ago we traveled to Lancaster, Pennsylvania to meet the parents of the young man whom Erin would marry. While we were visiting Tim’s parents; Tim was right then flying to Europe to surprise Erin with a proposal and a ring.

Erin had graduated with her degree in nursing at 18 and then had been working in hospitals for a few years and had decided it was time for a little sabbatical. So she bought a ticket and  plunked down in Madrid where she knew absolutely no one and went to language school.

Meanwhile, Aileen and Caitlin were staying in Germany with my sister and took a quick little plane trip over to visit Erin. Tim conferred with Aileen and Caitlin now back in Germany about the surprise visit having seen the lay of the land, so that one day when Erin thought she was meeting up with some new found friends at a lake; Tim snuck up from behind and surprised her to death.

There we were meanwhile perchance with Tim’s parents and Cindy was teaching me the delectable results of browned butter in mashed potatoes, my little sabbatical too. The nutty richness is sublime.

So, when this recipe called for browning butter and sugar until amber colored, it made all the sense in the world to me; I’d learned from Cindy the heavenlies to which butter can ascend. Honestly, even if you were to leave off with spreading the chocolate chips on top, just the butter and sugar cooked to a burnished brown would be enough deliciousness to be called a treat. You could maybe just sprinkle a little Maldon salt on it.

This is another recipe of wonderful simplicity from Shauna Niequist’s book, Bread & Wine:

Chocolate Salted Toffee

1 cup butter

2 cups sugar

1 cup chocolate chips

1 tsp coarse sea salt

In saucepan, combine butter and sugar, and bring to a boil. Over medium-high heat, keep stirring until it turns a deep amber color.

Remove from heat and pour onto a rimmed baking sheet lined with parchment paper,. refrigerate at least 30 minutes, or until cool and solid to the touch.

Melt chocolate chips in a glass bowl over a pot of gently boiling water. When the chocolate is smooth, pour it over the toffee and spread with a spatula. Sprinkle sea salt, and then refrigerate until cooled and solid. Break into irregular pieces.

Just THREE ingredients! (four if you count the salt. Make it Maldon)

Just THREE ingredients! (four if you count the salt. Make it Maldon)


This made me nervous, the butter and sugar for awhile resemble raw sugar cookie dough, but just keep patiently cooking over a medium high heat and it will begin to turn.


As it starts to turn golden- just before you think it is really, really done; remove from heat. The residual heat will make it continue to brown a bit more. If you don’t like the depth of color return it briefly to the heat.


Quickly spread on already prepared pan- WITH PARCHMENT PAPER- it will set up fast.


Done and delicious.

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5 Responses to Chocolate Sea Salted Toffee

  1. jill says:

    Well, golly gee, I reviewed Bread and Wine and didn’t try a single recipe before Hannah loaned it out! I’d better get that book back and enjoy a sugar high! Looks wonderful.

  2. Ria says:

    Add chopped almonds or other nuts…but that would be 4 ingredients :)

  3. Shari says:

    Terri…..the virtues of browned butter are many…..tonight I’ll be fixing it on cauliflower. If, however, you have not discovered Smitten Kitchen’s “Salted Brown Butter Krispy Treats” …..then you better hop on over to that website…..she takes rice krispy squares to a whole new level.

  4. Meghan says:

    I just made it. Mine shattered in the freezer. That’s what you get for trying to take a short cut.

  5. Terri says:

    Yup, I’m going to have to try the Salted Brown Butter Krispy Treats, Shari. Rice Krispy Treats are right at the top of Andrew’s favorite sweet snacks.

    Nuts would be good, Ria. Also I realized that I think that this is a gluten free dessert.

    Meghan, Meghan, where in the world did you learn how to bake!?

    Hmmm, Jill, I might know who has your book. (Not me)

    My sister sent a recipe that looks like it needs to be tested at my house too:

    Just took a batch out of the oven. YUUMMMMMMMMMMMM!

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