Think brown sugar cookie dough energy, cocoa nib crunch, and silky melted chocolate. It’s soft, buttery, and melts on your tongue—like if toffee and a chocolate chip cookie had a baby (and then dipped it in more chocolate).
Prepare your pan: Line a baking sheet or slab with parchment paper or a silicone mat.
Cook the toffee: In a heavy-bottomed saucepan, combine butter, sugar, water, lecithin, and a pinch of salt. Cook over medium heat, stirring gently, until the mixture reaches 302°F on a candy thermometer.
Add flavor & texture: Remove from heat and immediately stir in vanilla bean paste and cocoa nibs. Mix quickly and pour onto the prepared sheet, spreading evenly.
Cool completely: Let the toffee set at room temperature until firm, about 30–45 minutes. Break or cut into shards or squares.
Dip in chocolate: Melt the dark chocolate and dip each piece halfway. Set on parchment to cool and harden. Sprinkle with flaky salt while the chocolate is still wet, if desired.
Store: Keep in an airtight container at room temperature for up to 1 week
