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Categories:Viewed: 93 - Published at: 2 years ago
Ingredients
- 1 cup Fresh Roasted Espresso Beans, Slightly Crushed
- 1/2 cups Butter
- 3/4 cups Light Brown Sugar
- 1 cup Semi-Sweet Chocolate Chips
Method
- Sprinkle crushed coffee beans evenly over the bottom of an 8-inch square pan.
- Combine the butter and brown sugar in a small saucepan and bring to a boil. Stir constantly over medium-low heat for exactly 7 minutes. Immediately pour the mixture over the crushed coffee beans and quickly spread it out to the sides.
- Sprinkle the chocolate chips evenly over the mixture. Cover the pan with a breadboard and let it sit for 5 minutes.
- Spread the melted chocolate chips evenly over the toffee. Refrigerate for 1-3 hours. Turn the pan over and the mixture will fall out and can easily be broken into pieces.
