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| The freshly ground coffee intensifies the flavor of the finished candy, and the toffee lends crunch. |
| Do not be tempted to use instant coffee granules or the final result will be disappointing. For the |
| best texture, purchase a good-quality white chocolate made with pure cocoa butter. |
| 8 oz. white chocolate, finely chopped |
| 2 tsp. freshly ground fine-grind coffee |
| 1/2 cup chopped plain English toffee or English |
| toffee bits (not chocolate covered) |
| 1/3 cup chopped chocolate-covered English |
| Butter a baking sheet and line with waxed paper. |
| Place the white chocolate in the top pan of a double boiler or in a heatproof bowl. Place over but |
| not touching hot (not simmering) water in the lower pan. Turn off the heat and let stand, without |
| stirring, until the chocolate begins to melt. Then stir until just melted and smooth. Mix in the coffee |
| and the chopped plain toffee. Pour onto the prepared baking sheet. Using a silicone or rubber |
| spatula, spread to an even thickness of 1/4 inch. It should form a rectangle approximately 12 by 6 |
| inches. Sprinkle immediately with the chocolate-covered toffee. Refrigerate, uncovered, until firm, |
| Gently peel the candy from the waxed paper. Holding the candy with the waxed paper (to prevent |
| fingerprints), break the chocolate into large, irregular pieces. Store in an airtight container in the |
| refrigerator for up to 2 weeks. Makes about 1/2 lb. candy. |
| Adapted from Williams-Sonoma Lifestyles Series,After Dinner,by Kristine Kidd (Time-Life Books, |
| info@barringtonsoftware.com |
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Barrington
Software Incorporated