This coffee toffee is bound to be a holiday favorite
By Angela Garrity, Guest blogger
Ahoy matey! Need a quick and delicious recipe during the Holidays? Feast your eyes on this treat that will have everyone sailing the high seas to your table in hopes of making their season a little bit treasured with our twist on a seasonal favorite. Eye patches and parrots are optional.
Rum Ball Barrel Brand is BACK, but not for long! Get yours here.
Line a small sheet pan or baking dish with parchment paper (toffee will be less than 9"x11" in size)
Melt butter, sugars, molasses, salt and cofee in medium heavy-bottomed saucepan. Cook, whisking occasionally over medium-high heat, until temperature reaches about 250°F. Now stir constantly until temperature reaches 300°F.
Pour onto prepared sheet pan (be very careful, a toffee or caramel burn is the worst). Spread evenly to your preferred thickness. Allow to set for a minute, then sprinkle chocolate chips over toffee. Let them sit for a minute or two to soften, then spread chocolate evenly over toffee.
Sprinkle with chopped hazelnuts, and then set aside to cool and harden.
After it is cooled, break apart toffee into chunks and store in an airtight container.
- 1 cup unsalted Butter
- 1/2 cup Brown Sugar
- 1/2 cup Sugar
- 2 teaspoons Molasses
- Heavy pinch flaky Sea Salt or Kosher Salt
- 2 oz. Death Wish Chocolate Rum Ball coffee, brewed and cooled
- 1 cup Dark Chocolate Chips or chopped Dark Chocolate
- 1/3 cup chopped Hazelnuts