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Dark Chocolate and Macadamia Toffee Crunch

  • PRINT

SKILL LEVEL : intermediatePREP TIME : 5  Minutes

Ingredients

  Amount Per Serving % DV *
Calories210
Calories from Fat140
Total Fat16 g25% DV
Saturated Fat9 g45% DV
Trans Fat0 g
Cholesterol25 mg8% DV
Sodium85 mg4% DV
Total Carbohydrates19 g6% DV
Dietary Fiber1.0 g4% DV
Sugars18 g
Protein1 g
Vitamin A6% DV
Vitamin C0% DV
Calcium0 mg0% DV
Iron4% DV
  Amount Per Serving % DV *
Calories210
Calories from Fat140
Total Fat16 g25% DV
Saturated Fat9 g45% DV
Trans Fat0 g
Cholesterol25 mg8% DV
Sodium85 mg4% DV
Total Carbohydrates19 g6% DV
Dietary Fiber1.0 g4% DV
Sugars18 g
Protein1 g
Vitamin A6% DV
Vitamin C0% DV
Calcium0 mg0% DV
Iron4% DV
  • 3/4 cup butter (1-1/2 sticks)
  • 3/4 cup sugar
  • 3 tablespoons light corn syrup
  • 1 cup HERSHEY'S SPECIAL DARK Chocolate Chips
  • 1/2 cup 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 HERSHEY'S Premier White Chips for HERSHEY'S SPECIAL DARK Chocolate Chips. Proceed as above.

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