Toffee Rocky Road

Instructions

1. 1

   Melt the unsalted butter and dark chocolate in a double boiler or in the microwave in 30-second increments, stirring between each interval, until smooth.

   Tip: Use a spatula to scrape the sides of the bowl.

2. 2

   In a separate saucepan, heat the heavy cream over medium heat until it starts to simmer.

   Tip: Be careful not to boil the cream.

3. 3

   Remove the cream from the heat and stir in the granulated sugar until dissolved.

   Tip: Let the mixture cool slightly.

4. 4

   In a large bowl, whip the egg whites until stiff peaks form.

   Tip: Be careful not to over-whip the egg whites.

5. 5

   In a separate bowl, mix together the vanilla extract and salted caramel sauce.

   Tip: Set aside until ready to use.

6. 6

   In a large bowl, combine the melted chocolate mixture, whipped egg whites, and vanilla-caramel mixture.

   Tip: Fold the ingredients together until well combined.

7. 7

   Sprinkle the toffee bits, marshmallows, and almonds over the top of the chocolate mixture.

   Tip: Gently fold the ingredients into the chocolate mixture.

8. 8

   Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the ingredients to set.

   Tip: Cut into squares before serving.

9. 9

   Melt the chocolate again in the microwave or in a double boiler until smooth.

   Tip: Use a spatula to scrape the sides of the bowl.

10. 10

    Pour the melted chocolate over the toffee and marshmallows.

    Tip: Smooth the chocolate with a spatula.

11. 11

    Refrigerate for an additional 10-15 minutes to allow the chocolate to set.

    Tip: Cut into squares before serving.