Have a 18x9 rolled edge pan ready.

In a heavy bottom saucepan over high heat melt the butter

then add the sugar and bring it to a boil.

Stirring constantly for the next 10 minutes or until it reaches a light caramel color, golden rich light brown like a paper bag. (285 degrees)

*Undercooked and the toffee will stick to your teeth for days, overcooked will taste burnt. If you do prefer toffee on the chewier side remove from heat t 282°, if you want it to crack and snap firm 290°.

Pour the boiled butter and sugar mixture directly onto a rolled edge baking sheet.

Spread it even with a small offset spatula.

Add the chocolate chips and wait 1-2 minutes for them to begin to melt.

Spread the chocolate with the offset spatula.

Top with chopped nuts, sprinkles or other edible decoration.

Allow it to cool completely on the counter.

Do not put in the refrigerator or the chocolate will look cloudy and white and get speckles of white, it will "bloom" and won't look pretty.

It will take time for it to be cool, lift up the bottom of the pan and feel that it feels as cold as you counter, like cold tile or an empty cookie sheet.

When completely cooled break or cut into pieces.