Favorite Toffee Bars
(Meet the Millers/Jackie Imhoff)

Cella used 2 (3.5-oz.) Ghiradelli 60 percent dark chocolate bars and the toffee was done in 9 to 10 minutes.

1 cup chopped nuts (for bottom of cookie sheet)
1 cup butter
1 cup firmly packed brown sugar
2 tablespoons dark Karo syrup
2 (3.5-oz.) Hershey chocolate bars or your favorite (for top of toffee)

Lightly butter a cookie sheet before making this recipe and spread the middle section with chopped nuts.  There is no need to put nuts clear to the edges as the toffee will not spread that far. Place the butter, brown sugar, and Karo syrup in a large saucepan.  Stir constantly and bring mixture to a boil and boil for 10 to 12 minutes (mixture will darken and thicken), do not scorch.  Pour toffee over nuts.  Lay thin slices of chocolate bars over hot toffee.  When chocolate melts, spread evenly over toffee with a spoon.  Allow to cool and then break into pieces with a table knife.