Are you craving a little crunch with a melt in your mouth candy bar?  This recipe calls for Turbinado sugar and it holds its crunch a little better than  classic toffee.

Ingredients

• 1-1/4 TBL Butter Salted
• ¾ Cup Light Brown Sugar
• 2 TBL Turbinado Sugar
• 1 TBL Coconut Oil
• 3 TBL Whipping Cream
• ½ Tsp Baking Soda
• 8 Oz High Quality Milk Chocolate
• 8 Oz White Coating Chocolate

Toffee

1. Line a 9×9” pan with parchment paper.
2. In a Pyrex dish melt the butter in the microwave, then add brown sugar.
3. Add Turbinado Sugar and coconut oil then boil in microwave for a minute.
4. Add Whipping cream and continue to boil and occasionally mix the center until the mixture turns dark brown, about 210F.
5. 
6. Add Baking soda and carefully mix and then pour into a pan only the material from the center.  Do not spoon the mixture from the sides of the bowl as it is likely burnt.
7. Allow to cool, then use a knife and chop into ¼” pieces.

White Tops

1. Melt the white chocolate in the microwave carefully mixing and heating in 30 second increments.
2. Mix half of the chips into the white chocolate.
3. Pour into candy bar forms and fill half way and allow to cool.

Milk Bottom

1. Break up a chocolate and melt in the microwave carefully mixing and heating in 30 second increments.  Tip: Milk chocolate has a low melting point so be careful to keep the tempered bonds in place by using a fork to press the lumps.  Another tip is to melt the majority in the microwave and allow the hot bowl to melt the remaining.
2. Pour chocolate onto candy forms and use a thin knife to wipe chocolate flat.
3. Allow to cool in the freezer till it begins to set.
4. Score lines into chocolate and remove from forms.

Cool and Enjoy!