Step 1

Grease a 15-in. x 10-inch pan with 1 tablespoon butter and set aside. ( I use my silpat mat here for lining the pan and it works great.)

Step 2

In a large pan, melt the remaining butter. Add the sugar, corn syrup and salt. And cook and stir over medium heat until a candy thermometer reads 295 degrees. This is hard-crack stage. Be careful doing this part because it is hot and you don't want to burn yourself.

Step 3

Quickly, and I do mean quickly before it hardens, pour into 15 x10 inch pan.

Step 4

Let stand at room temperature until completely cooled and hardened. This will take about 2 hrs.

Step 5

In a microwave, melt chocolate chips on 50% power, stirring every 30 seconds until melted. Spread over toffee.

Step 6

Let stand for 1 hour, you can also put this in the fridge to harden the chocolate up.

Step 7

Break into bite-size pieces. Store in an airtight container.

Step 8

Enjoy!