Banana Pudding Toffee
Mini Nilla Wafers (about 1 box, but maybe buy 2 for snacking)
1/2 cup salted butter
1 cup packed light brown sugar
1 teaspoon vanilla
10-12 ounces semisweet chocolate chips
1/2 cup banana chips
1/4 cup white chocolate chips
fleur de sel, or another sea salt, for sprinkling
Preheat oven to 350. Line a rimmed baking sheet with parchment. Place Mini Nilla Wafer in a single layer on the lined sheet.
In a saucepan, bring the butter, brown sugar, and vanilla to a boil. Boil for 1 minute, stirring constantly. Slowly pour as evenly as possible over the wafers. (Some will be uncovered.)
Bake for 5 minutes. Remove from oven and sprinkle chocolate chips over the top. Place back in the oven for one minute. Use an offset spatula to spread the chips evenly.
Place banana chips and white chocolate chips over the melted chocolate. Sprinkle with a little fleur de sel. Let the cookie sheet cool a bit, then place in the refrigerator to set, at least 1 hour.
Break the cooled toffee into pieces. Store in a covered container or a large ziptop bag at room temperature or in the refrigerator.
Visit the full blog post with more photos, here: http://www.bakeat350.net/2019/01/banana-pudding-toffee.html
