Toffee

3/4 cup packed brown sugar
1/2 cup butter
1/2 cup semisweet chocolate chips

1. Butter a 9 x 9 pan, or line with wax paper.

2. In a good size, heavy-bottomed saucepan (expect candy to boil up to at least twice its volume while cooking, and a heavy-bottomed saucepan is best to provide an even heat and prevent burning), heat sugar and butter to boiling over medium heat, stirring constantly.

3. Continue to boil and stir for 7 minutes. (If you have a candy thermometer, cook to 285 – 300*F. This is the hard crack stage, or when a bit of toffee is dropped into ice water, it will become brittle.)

4. Immediately spread toffee in prepared pan.

5. Sprinkle the chocolate chips over the hot toffee and put a cookie sheet over top of the pan for a couple minutes so that the chips melt. Spread the melted chocolate chips over the toffee.

6. Cut into squares of about 1 1/2″ while still warm. Or cool in refrigerator and then break into pieces.

Variations
To make toffee with pecans, almonds, or other nuts:
Spread 1 cup chopped pecans or other nuts in the bottom of the pan before spreading the toffee in.
Alternately, chopped almonds or other nuts can be sprinkled on top of the chocolate.

Use more chocolate chips if you would like a thicker layer of chocolate.