toffee:

1 cup butter
1 cup sugar
1/8 tsp. salt

  • combine all ingredients in a saucepan and melt, stirring occasionally
  • bring to boiling and heat until reaching 285°F
  • pour onto parchment-lined baking sheet and let cool
  • break into small pieces

1/2 cup hazelnuts, toasted and peeled
24 oz. chocolate chips

  • chop hazelnuts and set aside
  • melt chocolate in a double-boiler (or 30-second microwave bursts, stirring between each burst)
  • pour chocolate onto parchment-lined baking sheet and spread evenly
  • sprinkle toffee and hazelnut chunks over chocolate and press in to embed in the chocolate
  • let cool to room temperature then break into chunks