5 from 12 votes

Enjoy this delicious toffee with chocolate, crunchy peanuts, and sweet dates. It's a tasty mix of textures and flavors that's hard to resist!

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This Toffee recipe post is sponsored by Danish Creamery, although the content represents my own personal opinion and experience using the product.

Whipping up a batch of homemade toffee is one of those kitchen adventures that feels like a treat in itself! The smells, the anticipation, that first bite… so good! Plus, this isn’t just any toffee; it’s chocolate-covered toffee topped with peanuts and chopped dates! The base is made with molasses-rich brown sugar and creamy Danish Creamery European Style Butter. The butter infuses the toffee with a depth and richness that simply can’t be replicated with other butter. It’s the kind of ingredient that transforms a good recipe into a great one.

Stack of homemade toffee on a plate with more nearby.
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In this toffee recipe, the Danish Creamery European Style Salted Butter doesn’t just play a role; it builds the base, that balances the sweetness of the sugar and chocolate with a touch of saltiness. When combined with the light brown sugar, it forms a golden, caramelized foundation makes the best toffee. Whether you’re looking for a special treat for the holidays or just a decadent snack, this toffee is sure to impress.

Recipe at a glance

Cuisine Inspiration: European
Primary Cooking Method: Stovetop cooking and refrigeration
Dietary Info: Vegetarian, Gluten-Free
Key Flavor: Rich caramel with chocolate and nutty undertones
Skill Level: Easy


  • Texture Play: A bite of all the things! The contrast between the crisp toffee base, smooth chocolate layer, and crunchy nuts is just perfect.
  • 5 Simple Ingredients: With just a few high-quality ingredients, this recipe delivers a candy that everyone will be raving about. Plus, you really only need butter and sugar for toffee if you choose not to add the chocolate or toppings.
  • Versatile Treat: Perfect for holiday gifting, special occasions, or a luxurious snack. Grab some cute food-grade gift bags or tins and hand them out to coworkers!
  • Customizable: Feel free to experiment with different types of nuts or dried fruits for a personalized touch.

Ingredients to make chocolate covered toffee

Ingredients for recipe before prepped: Danish Creamery Sea Salted European Style Butter, peanuts, salt, brown sugar, chocolate chips, dates, and water.
  • Danish Creamery European Style Salted Butter: This butter brings a rich, creamy base that is essential for creating the perfect toffee texture and depth of flavor.
  • Light Brown Sugar: Adds sweetness and a caramelized depth, complementing the butter beautifully for that classic toffee taste.
  • Cold Water: Helps in controlling the temperature of the sugar and butter mixture for a smooth, even melt.
  • Dark Chocolate Chips: Melts into a velvety layer on top of the toffee, adding a luxurious chocolatey touch.
  • Chopped Dates: Provides a sweet, chewy contrast to the crunchy toffee and nuts.
  • Chopped Unsalted Roasted Peanuts: Adds a delightful crunch and nutty flavor, balancing the sweetness of the toffee and chocolate.
  • Flaky Salt (optional, for garnish): A sprinkle on top brings out the flavors and adds a sophisticated finish.
  • Switch Out the Chocolate Chips: If dark chocolate isn’t your preference, milk chocolate or white chocolate chips can be used for a sweeter, creamier taste.
  • Alternative Nuts: If peanuts don’t suit your taste, try substituting with chopped almonds, pecans, or cashews for a varied nutty flavor.
  • Swap the Dates: Dried cranberries or chopped dried apricots can replace dates, offering a tangy sweetness and chewy texture.
  • Brown Sugar Options: Dark brown sugar can be substituted for light brown sugar for a more intense molasses flavor.
  • Spice It Up: Add a pinch of cinnamon or cayenne pepper to the toffee mixture for a warm spice or a subtle kick.
  • Extra Toppings: Consider sprinkling sea salt, shredded coconut, or toffee bits on top of the chocolate layer for added texture and flavor.
  • Enhance the Chocolate: Mix in a small amount of espresso powder with the chocolate chips to deepen the chocolate flavor.

How to Make Toffee

Making toffee might seem daunting, but with the right ingredients, particularly the use of high quality ones, and a bit of patience, you can create a deliciously rich and crunchy treat. Here’s a straightforward guide:

Make the toffee

  1. In a medium, heavy-bottomed saucepan, combine butter, sugar and water and heat.
  2. Once the mixture reaches a boil, place a thermometer into the pan and heat until it reaches the hard crack stage. Remove from heat immediately.
2 image collage making recipe: 1- butter and sugar in pot before melting, 2- after melted being stirred with a candy thermometer dipped inside.

Spread and add toppings

  1. Pour your toffee onto the prepared sheet pan. Use an offset spatula to spread the toffee into an even layer and get rid of any air bubbles.
  2. Scatter the chocolate chips on top and let melt.
  3. Use an offset spatula to smooth the chocolate into an even layer.
  4. Scatter the dates and peanuts on top, as well as a sprinkle of flaky salt, if using. Set the pan in the fridge until the chocolate is set.
4 image collage building layers of ingredients: 1- toffee spread out on a parchment lined sheet pan, 2- chocolate chips scattered on warm toffee, 3- knifes spreading melted chocolate over toffee, 4- nuts and dates sprinkled on top.

Tips for making the best chocolate covered toffee

  1. Consistent Heat: Maintain a steady medium heat when melting the butter, sugar, and water. Fluctuating temperatures can affect the texture of the toffee.
  2. Avoid Stirring: Once the ingredients start boiling, it’s best to avoid stirring the mixture. Stirring can cause the sugar to crystallize, leading to a grainy texture. Instead, gently swirl the pan to mix.
  3. Use a Candy Thermometer: Getting the toffee to the right temperature is crucial. Aim for the hard-crack stage (around 300˚F) for that perfect snap. A candy thermometer will be your best guide.
  4. Even Spreading: After pouring the toffee mixture onto your prepared pan, use an offset spatula for an even layer. This ensures uniform thickness and texture.
  5. Cooling Process: Let the toffee cool completely before breaking it into pieces. This helps in achieving a clean break and the best texture.
  6. Store Properly: Keep the toffee in an airtight container to maintain its crispness. Humidity can soften toffee, so a dry storage place is ideal.
Peanut and chopped date covered homemade toffee cut into squares on parchment paper.

How To Store Toffee

Storing toffee properly is crucial to maintain its texture and flavor. Here’s how you can keep your toffee delicious for as long as possible:

  1. Room Temperature Storage: Once the toffee has completely cooled and is cut into pieces, store it in an airtight container at room temperature. It’s best to keep it in a cool, dry place away from direct sunlight or heat sources.
  2. Layering: If you’re stacking the toffee in a container, place a piece of parchment or wax paper between each layer to prevent the pieces from sticking together.
  3. Avoid Humidity: Toffee can become sticky in humid conditions. Using silica gel packets in the storage container can help absorb excess moisture.

How long will Toffee last in the fridge?

Toffee doesn’t necessarily need to be refrigerated, but if you choose to do so, it can last up to two weeks in the fridge. Ensure it’s in a tightly sealed container to prevent it from absorbing odors from other foods.

Can I freeze Toffee?

Yes, you can freeze toffee. Wrap it tightly in cling film and then place it in a freezer-safe bag or container. Frozen toffee can last for up to 2-3 months. When you’re ready to eat it, let the toffee thaw at room temperature for a few hours before consuming. Freezing can slightly alter the texture, but it will still be delicious.

Frequently asked questions

Why did my toffee turn out grainy?

Graininess in toffee usually occurs due to sugar crystallization. To prevent this, avoid stirring the mixture once it starts to boil. If sugar crystals form on the sides of the pan, you can brush them down with a wet pastry brush.

My toffee is too soft and won’t harden. What went wrong?

If your toffee is too soft, it might not have reached the correct temperature. Toffee needs to be cooked to the hard-crack stage, which is around 300˚F. Using a reliable candy thermometer can help ensure the right temperature is achieved.

Why isn’t my chocolate topping sticking to the toffee?

The chocolate might not adhere well if the toffee surface is too oily or if it has cooled down too much. Try adding the chocolate chips while the toffee is still warm, and ensure the toffee surface is dry.

Toffee with chocolate, peanuts, and dates on top stacked on a plate next to a box of Danish Creamery Sea Salted European Style Butter.

Making toffee is an enjoyable and rewarding process. While it might take a little practice to perfect, the rich, buttery flavor and delightful crunch of homemade toffee are well worth the effort. So, gather your ingredients, take a deep breath, and get ready to create a treat that’s sure to impress and satisfy any sweet tooth.

More candy and treat recipes:

If you try this feel good Toffee recipe or any other recipe on Feel Good Foodie, then don’t forget to rate the recipe and leave a comment below! It helps others who are thinking of making the recipe. We would love to hear about your experience making it. And if you snapped some shots, share it on Instagram so we can repost on Stories!

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Enjoy this delicious toffee with chocolate, crunchy peanuts, and sweet dates. It's a tasty mix of textures and flavors that's hard to resist!
5 from 12 votes
Servings 24 pieces
Course Dessert, Snack
Calories 170
Prep Time 5 minutes
Cook Time 25 minutes
Resting Time 30 minutes
Total Time 30 minutes
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  • 1 cup (2 sticks) Danish Creamery European Style Salted Butter
  • 1 cup packed light brown sugar
  • ¼ cup cold water
  • 1 cup dark chocolate chips
  • ½ cup chopped dates
  • ½ cup chopped unsalted roasted peanuts
  • Flaky salt for garnish (optional)


  • Line a 9 x 13-inch rimmed sheet pan with parchment paper, leaving a slight overhang on two sides and set close by your stovetop.
  • In a medium, heavy bottomed saucepan, combine butter, sugar and water. Set over medium heat and bring to a boil. As the mixture comes up to a boil, swirl the pan occasionally to ensure the ingredients are cooking evenly and are well combined.
  • Once the mixture reaches a boil, place a thermometer into the pan and heat the mixture over medium low heat until it reaches 300˚F. This is known as the hard crack stage and will take 20-25 minutes. As soon as it reaches 300˚F, remove from heat, swirl the pan carefully, then pour onto the prepared sheet pan. Use an offset spatula to spread the toffee into an even layer and get rid of any air bubbles.
  • Scatter the chocolate chips on top and cover with tin foil, or another sheet pan. Let sit for 5 minutes, or until melted, then use the offset spatula to smooth the chocolate into an even layer.
  • Scatter the dates and peanuts on top, as well as a sprinkle of flaky salt, if using. Set the pan in the fridge for at least 30 minutes, or until the chocolate is set. Remove the toffee from the pan using the parchment paper as a sling and place on a cutting board. Using a very sharp knife, cut the toffee into 24 equal-sized pieces.


Calories: 170kcal, Carbohydrates: 16g, Protein: 2g, Fat: 12g, Saturated Fat: 7g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 0.3g, Cholesterol: 20mg, Sodium: 84mg, Potassium: 103mg, Fiber: 1g, Sugar: 14g, Vitamin A: 242IU, Vitamin C: 0.04mg, Calcium: 36mg, Iron: 0.2mg

Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.

Cuisine American
Course: Dessert, Snack
5 from 12 votes (10 ratings without comment)

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Recipe Rating


  1. Ritch Quattlebaum says:

    Can’t wait to try this.

    1. Yumna says:

      Hope you enjoy it!

  2. Liisa says:

    So good! My first time of making toffee. I made a double patch and accidentally put only half water and half chocolate but now that it’s ready I might melt additional layer of chocolate on top because now it’s very sweet with so much toffee. The temperature took halfn hour to reach 300f but it snapped perfectly in the end!

    1. Yumna J. says:

      So happy to hear that it turned out well for you!!

  3. Cristina says:

    I made the toffee yesterday! Wow! So easy and so good! Amazing….. the bad thing it’s almost gone!!🤪🤭 Thank you for sharing!

    1. Yumna J. says:

      LOL time to whip up another batch! So glad you enjoyed the toffee and thank you for making it!