Candy Corn Toffee

Ingredients

• 1 cup (2 sticks) unsalted butter
• 1 cup granulated sugar
• 1 tsp vanilla
• ½ tsp salt
• 1 ¼ cups semisweet chocolate chips
• ¾ cup white chocolate chips
• ¾ cup candy corn
• 3 Tbsp sprinkles

Instructions

• Cover a baking sheet with parchment paper or a silicone baking mat.
• Add butter, sugar, and salt to a medium saucepan set over medium-low heat. Cook while stirring intermittently until butter is completely melted, sugar is dissolved, and mixture has turned a brown peanut butter-like color, 10-15 minutes. If you’re using a candy thermometer, mixture should register between 290-300 degrees. Remove from heat and stir in vanilla.
• Pour mixture over baking sheet, spreading into a rectangle.
• Sprinkle chocolate chips over the toffee mixture. Let sit for about 2 minutes before using an offset spatula to spread into an even layer. While you’re waiting to spread chocolate, melt white chocolate chips in the microwave.
• Drizzle melted white chocolate over the toffee and use a knife to swirl it around. Top with candy corn and sprinkles. Let toffee cool for at least 2 hours before breaking into pieces.
• Store in an airtight container at room temperature.