Make sure you save the scraps for sprinkling over ice cream.For all my stern warnings about constant stirring and hotness, this recipe is actually quite easy. I only screwed it up the first time I made it, and after that it got better each time. If you get it wrong, it will be pretty obvious why and you most likely won't make the same mistake the second time around.
Notes: You can use any kind of chocolate you want, but I like the ease of chocolate chips. I once used expensive semi-sweet chocolate which I painstakingly chopped myself, and I actually preferred the flavor of chocolate chips so I figure why bother? Do not, under ANY circumstances, touch the toffee while it's hot. It will burn like you wouldn't believe. Hold the pan very close to the baking sheet when pouring, and go nice and slow. It doesn't really splatter because it's so thick, but there's no sense in taking chances. Do not use margarine. You will end up with a big soggy mess and no toffee.