In a saucepan, combine butter and sugar, and bring to a boil. Over medium-high heat, keep stirring until it turns a deep amber color.
Remove from heat and pour onto a rimmed baking sheet lined with parchment paper. Refrigerate at least 30 minutes, or until cool and solid to the touch.
Melt chocolate chips in a glass bowl over gently boiling water. When the chocolate is smooth, pour it over the toffee and spread with a spatula. Sprinkle with sea salt, and then refrigerate until cooled and solid. Break into irregular pieces.
By Shauna Niequist, Bread & Wine
Cafe Carol http://www.cafecarol.com/
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