Ingredients
5 tbsp butter
1 cup chopped walnuts
5 tbsp heavy cream
3/4 cup granulated monk fruit sweetener
Pinch of salt
Lily’s chocolate chips or chocolate bars
Instructions
Prepare the pan:
Line a small baking pan with foil and lightly coat it with cooking spray.
Make the toffee base:
Melt the butter over low–medium heat until it turns golden.
Add the chopped walnuts and cook for about 5 minutes, just until lightly toasted.
Add 4 tbsp of the heavy cream and the monk fruit sweetener.
Continue cooking, stirring frequently, until the mixture thickens and becomes golden—about 10 minutes.
If it isn’t thickening, raise the heat to medium or medium-high, but stir constantly to prevent burning.
Remove from heat and stir in the salt and the remaining 1 tbsp cream until smooth.
Chill the toffee layer:
Pour the mixture onto the foil-lined pan and spread evenly.
Refrigerate for about 30 minutes, or until firm to the touch.
Add the chocolate layers:
Melt the chocolate in a microwave-safe bowl, heating in 30-second intervals and stirring in between.
Pour half of the melted chocolate over the chilled toffee. Freeze for a few minutes until the chocolate hardens.
Flip the toffee slab over and peel off the foil.
Place fresh foil back on the tray and set the toffee chocolate-side-down.
Cover the top with the remaining melted chocolate.
Set and serve:
Refrigerate or freeze again until fully firm.
Cut into pieces and enjoy!
Notes
The center stays soft and caramel-like at room temperature.
Once refrigerated overnight, it firms up more like traditional toffee.