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Chocolate Espresso Pecan Toffee

Decadent Chocolate Espresso Pecan Toffee That's No-Bake Magic

Indulge in homemade Chocolate Espresso Pecan Toffee, a no-bake dessert bursting with rich flavor and satisfying crunch.
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Prep Time 10 minutes
Cook Time 30 minutes
Cooling Time 2 hours
Total Time 2 hours 40 minutes
Servings: 12 pieces
Course: Dessert
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Toffee Base
  • 1 cup Unsalted Butter Use vegan butter for a dairy-free alternative.
  • 1 cup Granulated Sugar No substitutions recommended.
  • 2 tablespoons Espresso Powder Substitute with instant coffee if preferred.
  • 1/4 cup Molasses Dark corn syrup works as a substitute.
Crunch
  • 1 cup Pecans Feel free to swap in walnuts, almonds, or hazelnuts.
Chocolate Topping
  • 1 cup Chocolate Chips Choose from dark, milk, or dairy-free chocolate chips.

Equipment

  • Medium saucepan
  • Spatula
  • Kitchen thermometer
  • Baking Sheet
  • Parchment paper

Method
 

Instructions
  1. Line a baking sheet with parchment paper and set aside.
  2. In a medium saucepan, combine unsalted butter and granulated sugar over medium heat, stirring constantly for 20-30 minutes until bubbling and amber.
  3. Remove from heat and stir in espresso powder and molasses, then fold in chopped pecans.
  4. Pour the hot toffee mixture onto the lined baking sheet and spread into a uniform layer.
  5. Sprinkle chocolate chips over the hot toffee, let sit for 5 minutes, then spread the melted chocolate evenly.
  6. Let the toffee cool completely for 1-2 hours until hardened, then break into pieces.

Nutrition

Serving: 1pieceCalories: 150kcalCarbohydrates: 20gProtein: 1gFat: 7gSaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 15mgSodium: 50mgPotassium: 60mgFiber: 1gSugar: 15gVitamin A: 150IUCalcium: 20mgIron: 0.5mg

Notes

Store in an airtight container for optimal freshness. This toffee can be refrigerated or frozen for extended storage.

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