Ingredients

• 1 cup salted butter, softened
• 1/2 cup light brown sugar, packed
• 1/2 cup granulated sugar
• 1 tablespoon light corn syrup
• 1 tablespoon water
• 1 teaspoon vanilla extract
• 1/4 teaspoon baking soda
• 6 ounces semisweet chocolate, coarsely chopped
• coarse sea salt

Instructions

1. Preheat oven to 350 degrees and spray rimmed baking sheet with flour spray.
2. In a medium saucepan, combine butter, sugars, corn syrup, and water.
3. Bring the sugar mixture to a boil, constantly stirring to dissolve the sugars.
4. Have the baking soda and vanilla extract ready.
5. Cover the saucepan with a lid for about a minute to allow any of the sugar mixture to melt down into the pan.
6. Remove lid and securely clamp a candy thermometer to the side of the pan, making sure it does not touch the bottom.
7. Cook, without stirring, until the sugar mixture reaches 285 degrees(soft crack stage).
8. Remove saucepan and add the vanilla and baking soda, stirring to combine.
9. Immediately pour the mixture evenly onto the baking sheet.
10. Spread the chopped chocolate over the toffee mixture.
11. After 2-3 minutes, the chocolate will be softened enough to spread an even layer over the toffee using an offset spatula.
12. Sprinkle 2-3 teaspoons of coarse sea salt or fleur de sel over the melted chocolate.
13. Place pan in the fridge until chocolate has set.
14. Using a sharp knife, cut toffee into desired pieces.

Ingredients

• 4 cups flour
• 2 cups salted butter, softened
• 1 cup granulated sugar
• 2 teaspoons vanilla extract
• 3/4 cup salted chocolate toffee, coarsely chopped

Instructions

1. Preheat oven to 350° and line baking pan with parchment or silapat.
2. In your stand mixer bowl, cream butter and sugar until light and fluffy.
3. Add vanilla one teaspoon at a time until incorporated.
4. Add 1 cup of flour at a time and mix well.
5. Fold in salted chocolate toffee.
6. Roll into a ball and wrap in saran wrap.
7. Place in fridge for 30 minutes to an hour.
8. Flour your surface, roll out a small ball of dough to about a 1/2 inch, and cut using your favorite cookie cutters.
9. Bake for 9-10 minutes and allow to cool for 5-10 minutes before transferring to a wire rack.

Ingredients

• 8 scoops of Breyers Homemade Vanilla icecream
• 3/4 cup salted chocolate toffee, coarsely chopped
• 1/4 cup whole milk
• 1 teaspoon vanilla

Instructions

1. Combine ingredients in blender and blend on high for about a minute.
2. Add milk or take away depending on your preference of thickness.
3. Top with a Salted Chocolate Toffee Shortbread Cookie and bits of toffee.