Instructions

• Line a 9×13-inch cake pan with parchment paper.
• Measure 2¼ cups roasted sea salt peanuts. Spread 2 cups of the peanuts into an even layer in the prepared pan and reserve the remaining ¼ cup for chopping and topping.
• In a medium saucepan combine 1 cup butter, 1 cup sugar, and 1 tsp vanilla. Stir over medium heat until the butter melts and the mixture comes to a gentle simmer.
• Maintain a gentle simmer and cook, stirring occasionally, for 7 to 8 minutes. Watch carefully so it doesn’t burn; the mixture will gradually darken and may look slightly separated.
• When the mixture is a caramel color and flows from the spoon in a ribbon, remove the pan from heat and immediately pour the hot toffee evenly over the peanuts in the prepared pan.
• Use an offset spatula to spread the toffee mixture into an even layer over the peanuts.
• Pour one bag of semi-sweet chocolate chips evenly over the hot toffee. Let sit undisturbed for 2 to 3 minutes so the chips soften and begin to melt.
• Use an offset spatula to spread the melted chocolate into an even layer over the toffee.
• Chop the reserved ¼ cup of peanuts and sprinkle them evenly over the melted chocolate.
• Let the pan cool at room temperature for about 2 hours until it reaches room temperature, then refrigerate until the toffee and chocolate are firm and ready to slice and serve.