After making this confection for over a year now, I realize it has yet to have its own, worthy blog entry. The finished product has been shipped to both coasts and even down south, weather permitting. It’s deceptively easy — remember the original Rice Krispie Treat commercials with the woman in the kitchen hiding out, enjoying herself, but then presenting the treats with a dab of flour across her forehead and a tired toss of the hair as if she been chained to the stove? That’s kind of how I feel about this – it’s so easy and it’s almost a shame to let out the secret and mystique. But, I never was good at the game of monopoly and I was raised to share (even if I didn’t do so well with either of my sisters growing up…).
1 bag of semi-sweet chocolate chips
1/2 bag of white chocolate chips
1/4 cup to 1/2 cup Heath toffee pieces
Melt chocolate, separately over low heat or in microwave. Stir 1/2 of toffee pieces into melted semi-sweet chocolate and spread over a foil-lined baking sheet. Drop melted white chocolate by the spoonful onto baking sheet and swirl together with the tip of a knife or toothpick. Sprinkle remaining toffee pieces over the entire baking sheet. Refrigerate for an hour or longer until the chocolate has hardened. Break apart and enjoy.