Chocolate toffee

This chocolate toffee from the Ample Hills Creamery in Brooklyn (NY) is reminiscent of a Heath Bar. Eat some as a snack or use it as an add-in for ice cream!

chocolate toffee

You guys. I am officially hooked on the Ample Hills Creamery cookbook. Ever since I made the ooey gooey butter cake ice cream, I’ve been wanting to make more recipes. It was hard to decide which ice cream to try next, but I finally settled on their toffee bar crunch. That’s where this chocolate toffee comes in.

The author of the cookbook says that Heath Bar Crunch was one of his favorite Ben & Jerry’s flavors. He set out to make a version of it himself and made sure that every component was homemade. This is the resulting chocolate toffee that he came up with for his ice cream.

chocolate toffee

What’s wonderful about this chocolate toffee is that it’s crunchy and sweet. Plus, it’s covered in chocolate, which gives it a bit of extra oomph.

This chocolate toffee is amazing on its own. Or, you can add it to your favorite pint of ice cream. I’ll be sharing the recipe for the toffee bar crunch ice cream soon.

chocolate toffee

Chocolate toffee

Chocolate covered toffee that's great for snacking or adding to ice cream
Prep Time5 minutes
Cook Time20 minutes
Total Time25 minutes
Course: Dessert
Cuisine: American
Keyword: Bars, Candy
Servings: 48
Author: Eva Bakes


  • 1 cup plus 1 Tablespoon (19 Tablespoons total) unsalted butter
  • 1 and 1/8 cup organic cane sugar
  • 1/4 cup dark brown sugar packed
  • 3/4 teaspoons salt
  • 1/4 teaspoon baking soda
  • 1 and 1/4 teaspoons vanilla extract
  • 3-6 ounces semisweet chocolate chopped (can substitute with chocolate chips)


  • Generously grease a 9" x 13" inch baking pan and set aside.
  • In a medium saucepan, melt together the butter, cane sugar, brown sugar, salt and 1/8 cup of water. Mix well until the butter is fully melted.
  • Stop mixing and allow the mixture to come up to 305 degrees F (150 degrees C). 
  • Turn off the stove and remove your saucepan from the burner. Whisk in the baking soda and vanilla. Be careful because the vanilla will splatter!
  • Spread this evenly into your prepared baking pan. Top with the chocolate and allow it to melt for a few minutes. Then, using a spatula, spread the chocolate out in an even layer.
  • Chill in the refrigerator for about an hour, then chop into pieces to eat (or save for ice cream).


Leftovers should be stored in an airtight container, covered, and will keep for at least a week. 
Source: Ample Hills Creamery cookbook by Brian Smith and Jackie Cuscuna

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