This simple dessert combines a few of our favorite things, rich chocolate, buttery toffee and cannoli chips of course! Sprinkled with a little flaky sea salt, this addictive treat is guaranteed to be one of the most popular desserts on your holiday table!
2 bags of original cannoli chips (we used powdered sugar)
2 sticks of butter
1 cup of packed brown sugar
2 cups of milk or semi sweet chocolate chips
flaky sea salt for topping (optional)
We recommend using a half sheet pan, about 10"x15" or something similar. Other helpful items include: a silicon spatula, an offset spatula, parchment paper or aluminum foil, non stick cooking spray.
To start, preheat your oven to 400 degrees F. Line your baking sheet with parchment paper or aluminum foil. If using foil, lightly spray with non stick cooking spray. Line the tray with a single layer of cannoli chips until completely covered.
Melt melt butter, and brown sugar over medium heat. Once the sugar has dissolved and the mixture is boiling, cook for 3 more minutes. We recommend using a medium size sauce pan, the butter and sugar mixture can almost double in size when bubbling.
Immediately spread the hot caramel over the cannoli chips, use the silicon spatula to spread it as evenly as possible over the chips. Using oven mitts or a potholder, place the tray with the caramel covered chips into the oven. Bake for 5-7 minutes, checking after 5, until the whole tray is bubbly.
Remove from the oven, immediately sprinkle chocolate chips over the hot toffee. We like using mini chocolate chips here, they'll melt more evenly and a little faster. After a few minutes, the chocolate chips should be melted through, use an offset spatula or knife to smooth the chocolate over the toffee.
Sprinkle the melted chocolate with flakey sea salt, chopped nuts, or even more cannoli chips! Cool completely, then peel parchment paper or foil and break into pieces. We don't recommend chilling in the fridge, the drastic temperature change can cause the chocolate to become discolored.
Once it has been fully cooled at room temperature, finished toffee can be stored in the fridge or in an airtight container for up to 2 weeks (but we're sure it wont last that long!)