Toffee Heath Bars - microwave

1 C. Chopped Nuts (walnuts, pecans or almonds)
1 C. Brown Sugar (packed)
1/3 C. Butter (5 1/3 Tbs)
3 Tbs. Water
1/2 C Semi-sweet Chocolate Chips*

Sprinkle nuts over bottom of buttered 8" square dish.

In 1 1/2-qt. microwave proof bowl place brown sugar, butter and water.  Microwave on High 5 minutes, stirring after 2 minutes, until thick.  Stir well; quickly spread over chopped nuts.

Sprinkle chocolate chips over toffee.  Cover dish so heat melts chocolate.  Let stand 5 minues.  Spread chocolate evenly over top.  Refrigerate to set.  Turn out of dish and break into pieces to serve.

Makes about 1 lb.
*May substitute milk chocolate or white chocolate chips.  Guittard also makes wonderful cappuccino chips.

English Toffee - microwave

A quick and easy way to make English toffee.

• 1 Cup Butter -- do not use margarine
• 2 Cups Sugar
• ¼ Cup light Karo Syrup
• 1 teaspoon baking soda
• ¾ Cup finely chopped nuts
• 1½ Cups Chocolate chips

• In a large microwave safe bowl, put butter and sugar. Microwave on high for one minute. Remove from microwave, stir to blend melted butter and sugar. Add Karo syrup, stir.
• Return bowl to microwave. Microwave until mixture is the color of a brown paper bag. This will take approximately 10 minutes, depending upon your microwave. The mixture will bubble up, so make sure that you use a large bowl.
• While the mixture is in the microwave, sprinkle ½ cup of the chopped nuts on a cookie sheet. Measure out the baking soda and have it nearby.
• When the sugar mixture is the color of a brown paper bag, remove from microwave. Quickly stir in the baking soda. Don’t over mix or it will begin to separate. Immediately pour sugar mixture over the chopped nuts on the cookie sheet.
• Wait 2 minutes. Then, sprinkle the chocolate chips over the cooling candy. When they are melted, spread over entire surface evenly. Sprinkle with the remaining chopped nuts.
• Cool completely. Break into pieces. Store in airtight container.