INGREDIENTS

• 1/2 pound (2 sticks) of butter, plus additional for greasing
• 1 cup sugar
• 2 TBS water
• 1/4 tsp salt
• 1 tsp vanilla
• 2 cups of milk or dark chocolate chips
• 1/2 cup white chocolate melting disks or white chocolate chips
• (Optional) 1/3 cup toasted pine nuts (or your favorite nut)

DIRECTIONS

1. Grease a baking pan liberally with butter, set it aside.
2. In a small sauté pan, roast your nuts over med-high heat for 2-3 minutes, just until they get a little browned in spots. Keep moving them around as they roast. If you chose nuts other than pine nuts, be sure to chop them up into small pieces. Set aside.
3. In a heavy bottom saucepan, over med-high heat, combine the butter, sugar, water and vanilla. 
4. Whisk constantly as the butter melts, until smooth and combined.
5. Continue to cook, whisking constantly (mixture will be bubbling), until a candy thermometer reaches 285-295 degrees Fahrenheit (about 15-20 minutes). The toffee will become a rich amber color.
6. Immediately pour the toffee onto your buttered baking sheet. Working quickly, spread it out with the back of a silicone spatula.
7. Sprinkle the chocolate chips over the toffee. Allow them to sit for 2 minutes. They will become shiny and easily spreadable with the back of a silicone spatula.
8. Gently, spread the chocolate evenly across the toffee.
9. Sprinkle the nuts over the top.
10. Melt your white chocolate in your microwave in 15 second bursts (stirring after each 15 second increment), until smooth. With a fork or spoon, drizzle the white chocolate across the toffee bark.
11. Allow the toffee to fully cool. Once cool, you can place it in your cold garage or refrigerator) until toffee completely hardens (30 minutes should do it).
12. Use a metal spatula to go underneath the toffee, a little forcefully, which will break it up into brittle-like pieces. 
13. Store in an airtight container until serving.