It is hard to find the perfect dessert to transition from summer to fall with. Even if it’s too soon to go pumpkin crazy or if you’re just sick of the traditional summer fruit salad, this easy to follow recipe is the perfect balance. It’s a great mix of salty toffee, sweet chocolate and savory almonds. This recipe may be a little lengthy with a total preparation time of  4-5 hours, but it is definitely worth the wait!

 

Ingredients:

1 tablespoon corn syrup

¼ cup water

½ cup sugar

1 cup butter (2 sticks)

1 teaspoon vanilla extract

(double ingredients if you wish to have two layers of toffee)

6 cups semi-sweet chocolate chips

3 cups almonds

3 cups toffee bits   

 

Cooking instructions:

Preheat the oven to 325 degrees, heat almonds in small oven safe pan. Cook almonds for ten minutes or until browned to liking.

Mix all ingredients together in medium saucepan on medium to low heat to make toffee. Mix until all the ingredients are completely melted then mix until the toffee mixture is browned. It takes about 25-30 minutes to brown. When mixture is browned to desired color, add vanilla extract.

Pour mixture into a square cake pan and let cool for one to two minutes. Add chocolate, almonds and toffee bits after toffee is cooled. Add one more layer of toffee if desired. Spread toffee bits on top of final layer of toffee. Refrigerate for 3-4 hours, cut to wanted shape then enjoy!