Yield: 16 Pieces
Prep Time: 15 minutes
Cook Time: 10 minutes
Chill Time: 1 hour, 10 minutes
Total Time: 1 hour, 35 minutes
1. Line an 8x8-inch baking pan with parchment paper. Set aside.
2. Combine butter, sugar and maple syrup in a large saucepan. Cook over medium heat, stirring often until the butter is melted. Continue cooking mixture, stirring occasionally, until a candy thermometer reads 280 degrees. Remove from heat and pour mixture into prepared pan. Set aside to cool for 10 minutes.
3. Melt chocolate chunks over a double boiler or in a microwave, stirring every 30 seconds until melted. Pour chocolate over toffee and spread in an even layer. Sprinkle on pumpkin seeds and peanuts.
4. Transfer to refrigerator for 1 hour or until toffee has completely cooled and chocolate has set. Cut into squares or small pieces before serving. Store in an airtight container.
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