Ingredients:

  • 3 cups (510g) semi sweet chocolate chips
  • 1 can (14 oz / 397g) sweetened condensed milk
  • 1/4 cup (56g) unsalted butter, cubed
  • 1 tsp pure vanilla extract
  • 1/2 tsp sea salt
  • 1/2 cup (120ml) thick caramel sauce
  • 1 cup (150g) toffee bits, divided
  • 1/2 tsp flaky sea salt

Instructions:

  1. Line an 8x8 inch square pan with parchment paper, leaving an overhang on two sides.
  2. Place the 3 cups semi sweet chocolate chips, 14 oz condensed milk, and 1/4 cup cubed butter in a heavy saucepan.
  3. Heat over low medium heat, stirring constantly until the mixture is glossy and smooth.
  4. Remove from heat and stir in the 1 tsp vanilla extract and 1/2 tsp sea salt.
  5. Gently stir in 1/2 cup of the toffee bits.
  6. Pour half the chocolate mixture into the prepared pan and smooth it out.
  7. Drizzle the 1/2 cup caramel sauce over the chocolate layer and sprinkle with 1/4 cup toffee bits.
  8. Pour the remaining chocolate over the top and use a knife to swirl the layers until a marbled pattern appears.
  9. Top with the remaining toffee and flaky sea salt, then refrigerate for at least 2 hours.