Back to Three-Chip English Toffee

Print Options


Card Sizes

Three-Chip English Toffee Recipe

Three-Chip English Toffee Recipe

With its melt-in-your-mouth texture and scrumptiously rich flavor, this is the ultimate toffee! Drizzled on top are three different kinds of melted chips, plus a sprinkling of walnuts. Packaged in colorful tins, these pretty pieces make great gifts. —Lana Petfield Richmond, Virginia
TOTAL TIME: Prep: 15 min. + chilling Cook: 30 min. YIELD:20 servings


  • 1/2 teaspoon plus 2 cups butter, divided
  • 2 cups sugar
  • 1 cup slivered almonds
  • 1 cup milk chocolate chips
  • 1 cup chopped walnuts
  • 1/2 cup semisweet chocolate chips
  • 1/2 cup white baking chips
  • 1-1/2 teaspoons shortening


  • 1. Butter a 15-in. x 10-in. x 1-in. pan with 1/2 teaspoon butter. In a heavy saucepan over medium-low heat, bring sugar and remaining butter to a boil, stirring constantly. Cover and cook for 2-3 minutes.
  • 2. Uncover; add almonds. Cook and stir with a clean spoon until a candy thermometer reads 300° (hard-crack stage) and mixture is golden brown.
  • 3. Pour into prepared pan (do not scrape sides of saucepan). Surface will be buttery. Cool for 1-2 minutes. Sprinkle with milk chocolate chips. Let stand for 1-2 minutes; spread chocolate over the top. Sprinkle with walnuts; press down gently with the back of a spoon. Chill for 10 minutes.
  • 4. In a microwave, melt semisweet chips; stir until smooth. Drizzle over walnuts. Refrigerate for 10 minutes. Melt vanilla chips and shortening; stir until smooth. Drizzle over walnuts. Cover and refrigerate for 1-2 hours. Break into pieces. Yield: about 2-1/2 pounds.

Recipe Note

EDITOR'S NOTE: We recommend that you test your candy thermometer before each use by bringing water to a boil; the thermometer should read 212° Adjust your recipe temperature up or down based on your test. If toffee separates during cooking, add 1/2 cup hot water and stir vigorously. Bring back up to 300° and proceed as recipe directs.

Nutritional Facts

1 piece: 397 calories, 30g fat (15g saturated fat), 52mg cholesterol, 197mg sodium, 32g carbohydrate (26g sugars, 1g fiber), 4g protein.

Reviews for Three-Chip English Toffee

Sort By :

Average Rating
KRayRay User ID: 8145814 215763
Reviewed Dec. 24, 2014

"I use sliced almonds instead of slivered (I think they look prettier in the finished product)

I have made it for years and sent to friends on Veterans Day - its a great gift for overseas friends"

Buttahfly User ID: 8158305 214884
Reviewed Dec. 14, 2014

"I found this recipe in a Taste of Home cookbook years ago and have made it every Christmas since for my family and often have make 2 batches they love it so much!"

kshea User ID: 2698812 36193
Reviewed Jun. 3, 2012

"I make this every year at Christmas for my husband. He loves it!"

marshelle User ID: 204090 32053
Reviewed Oct. 29, 2010

"I love this recipe. Make it every year with a few changes. I use pecans instead of walnuts. I pour it in my buttered cookie sheet and slightly tilt it so it evens out. After 7 minutes I score it with a cookie cutter and let cool. When cool I break the squares apart and dip in melted milk chocolate to completely cover the toffee. Tastes like the best toffee candy bar EVER! I can't make enough to keep up with all my friends requests for more!"

rainbowpsl2000 User ID: 2709132 36191
Reviewed May. 20, 2010

"My friend who is a baker visited me and I gave her a list of goodies to make for me for the freezer. This was one of them and it was my very favorite, I could not stop eating this and I will be very tempted to make it once it is gone. It is addicting."

sswimmomm User ID: 867571 36758
Reviewed Dec. 23, 2009

"My college age daughter doesn't consider it Christmas untill this toffee is made. We make it every year...sometimes more than one batch if we have to share."

mom2boys77 User ID: 4648751 55137
Reviewed Dec. 9, 2009

"I have made this particular toffee recipe for at least the last 3 or 4years ... it's a favorite of mine and I do not change a thing!! It's tasty and it's not so hard hard that people who have problems with hard candy can't enjoy it! I LOVE IT!!!"

GalSmiley User ID: 3685874 32052
Reviewed Dec. 13, 2008

"This is a wonderful recipe that I've used for years. Everyone loves it."

Loading Image