I remove the pan from the oven and immediately sprinkle the chocolate chips evenly over the hot pecan layer. I wait 2-3 minutes to let the heat from the pan soften the chips, then I use an offset spatula to gently spread them into a smooth, even layer of melted chocolate. Then comes the hardest part: patience. I let the pan cool completely at room temperature, then I transfer it to the refrigerator for at least 2 hours to set completely. This chill is crucial for getting that perfect, clean snap when you cut it. Once rock-solid, I use the foil to lift the entire slab onto a cutting board, peel away the foil, and cut it into small squares or irregular pieces with a sharp knife.
Pro Tips for Best Results
The type of pan matters. A rimmed jelly roll pan (10×15 inches) is ideal. If you use a larger sheet, your layers will be too thin; a smaller one, and they’ll be too thick and may not cook evenly. The rim is also essential to contain the bubbling toffee in the oven.
Watch your boil like a hawk. The 3-minute timer starts when the mixture reaches a full, rolling boil—big bubbles covering the entire surface that can’t be stirred down. Under-boiling yields a sticky, soft layer; over-boiling makes it hard and prone to separating. I use a digital timer and stand right there, stirring constantly.
For the cleanest cuts, score the chocolate lightly with a sharp knife after about 20 minutes in the fridge, once the chocolate has set but before the toffee layer becomes rock hard. Then, when fully chilled, you can break it or cut it along those guides. Warming your knife under hot water and wiping it dry between cuts also helps immensely.
Common Mistakes to Avoid
My first batch was a sticky, chewy mess because I didn’t boil the butter and sugar mixture long enough. I got nervous and pulled it off at 2 minutes. The sugar hadn’t reached the soft-crack stage, so it never properly set. You must let it boil for a full, rolling 3 minutes to cook out enough water. Set that timer and trust it.(See the next page below to continue…)