Instructions

• Line a 9×13-inch cake pan with parchment paper. Measure out 2 cups of the roasted sea salt peanuts and spread them in an even layer in the lined pan. Reserve the remaining 1/4 cup peanuts for topping.
• In a medium saucepan combine 1 cup real butter, 1 cup sugar, and 1 tsp pure vanilla.
• Place the saucepan over medium heat and stir until the butter has melted. Allow the mixture to come to a simmer.
• Maintain a gentle simmer and cook for about 7–8 minutes, stirring occasionally and watching carefully so it doesn’t burn. The mixture will darken to a caramel color and may look slightly separated; it should flow from a spoon in a ribbon when ready.
• As soon as the mixture reaches that caramel stage, remove the pan from heat and immediately pour the hot toffee evenly over the layer of peanuts in the prepared pan.
• Use an offset spatula (or the back of a spoon) to gently spread the toffee so it covers the peanuts evenly.
• Immediately pour the entire bag of semi-sweet chocolate chips over the hot toffee. Let the chips sit undisturbed for 2–3 minutes so they soften and begin to melt.
• Use the offset spatula to spread the softened/melted chocolate into an even layer over the toffee.
• Chop the reserved 1/4 cup roasted sea salt peanuts and sprinkle them evenly over the melted chocolate.
• Let the pan cool to room temperature (about 2 hours) until the toffee and chocolate are set. If you prefer, place the pan in the refrigerator after it has cooled to speed up firming. Cut into pieces and enjoy.