Dark Chocolate and Macadamia Toffee Crunch

• Vegetarian
• Gluten free

• Condiments

  • 3 tbsp Corn syrup, light

• Baking & Spices

  • 1 cup Hershey's special dark chocolate chips
  • 3/4 cup Sugar

• Nuts & Seeds

  • 1/2 cup Mauna loa macadamia nut baking pieces

• Dairy

  • 3/4 cup Butter

Found on holidayspage.net

Ingredients

• 3/4 cup (1-1/2 sticks) butter
• 3/4 cup sugar
• 3 tablespoons light corn syrup
• 1 cup HERSHEYS SPECIAL DARK Chocolate Chips
• 1/2 cup MAUNA LOA Macadamia Nut Baking Pieces

Directions

• 1. Line 8- or 9-inch square or round pan with foil; extending foil over edges of pan; butter foil. Stir together chocolate chips and nuts. Reserve 2 tablespoons chocolate chip and nut mixture; sprinkle remaining chip mixture over bottom of prepared pan. 2. Combine butter, sugar and corn syrup in medium heavy saucepan; cook over low heat, stirring constantly, until butter is melted and sugar is dissolved. Increase heat to medium; cook, stirring constantly, until mixture boils. Cook and stir until mixture turns a light caramel color (about 15 minutes). 3. Immediately pour mixture over chip and nut mixture in pan, spreading evenly. Sprinkle reserved 2 tablespoons chip mixture over surface. Cool. Refrigerate until chocolate is firm. Remove from pan; peel off foil. Break into pieces. Store tightly covered in cool, dry place. 1 pound candy. WHITE CHIP AND MACADAMIA TOFFEE CRUNCH: Substitute 1 cup HERSHEYS Premier White Chips for HERSHEYS SPECIAL DARK Chocolate Chips. Proceed as above.