Chocolate Caramel Toffee Dessert

Ingredients

• 1 cup unsalted butter
• 1 cup light brown sugar, packed
• 1 (14 oz) can sweetened condensed milk
• 1 teaspoon vanilla extract
• 2 cups crushed graham crackers or cookie crumbs (for the base, optional)
• 7 oz milk or semi-sweet chocolate, chopped into chunks
• 1 cup chopped walnuts or pecans

Instructions

1. If using a crust, combine the crushed graham crackers with a little melted butter and press the mixture firmly into the bottom of a greased 9×13-inch baking dish.
2. In a medium saucepan over medium heat, melt the butter with the brown sugar, stirring until smooth.
3. Add the sweetened condensed milk and cook, stirring constantly, for 5–7 minutes, or until the caramel thickens and becomes smooth.
4. Stir in the vanilla extract.
5. Pour the hot caramel evenly over the prepared crust.
6. Sprinkle the chopped chocolate over the hot caramel and let it sit for 1–2 minutes until softened. Gently spread the melted chocolate into an even layer.
7. Sprinkle the chopped walnuts or pecans over the top and lightly press them into the chocolate.
8. Refrigerate for at least 3 hours, or until completely set.
9. Slice into squares and serve chilled or at room temperature.

Tips

• Use dark chocolate for a richer flavor.
• Toast the nuts before adding them for extra crunch and a deeper nutty taste.
• Store leftovers in an airtight container in the refrigerator for up to 5 days.