Dark Chocolate Toffee Fudge
Velvety smooth dark chocolate fudge is studded with crunchy toffee bits and topped with flaky sea salt. This is an easy no bake dessert that uses just 5 ingredients!
Servings: 36 small squares
Calories: 119kcal
Ingredients
- 1 tablespoon unsalted butter
- 14 ounces sweetened condensed milk
- 11.5 ounces dark chocolate chips I used Guittard extra dark
- 1 teaspoon flaky sea salt plus more for garnish (I used Maldon)
- 1/2 cup toffee bits plus more for garnish
Instructions
- Line an 8x8" baking dish with waxed paper and spray lightly with cooking spray. Set aside.
- Place the butter and sweetened condensed milk in a medium saucepan. Heat over medium low heat until combined, stirring occasionally.
- Remove from heat and add the chocolate and teaspoon of sea salt, stirring until smooth. Add the 1/2 cup toffee bits and stir until combined.
- Pour the mixture into the prepared pan and spread evenly. Gently press in more toffee bits on top, and sprinkle a bit more flaky sea salt. Chill 2 hours or overnight until set.
- Once set, remove from the pan and place on a cutting board. Cut into small squares with a very sharp knife, and store in an airtight container in the refrigerator. Enjoy!
Notes
- Pro tip: Use quality dark chocolate chips (or chopped dark chocolate bars) for the best tasting fudge.
- Get creative with the mix-ins! I love Heath bars, so I added toffee bits to this fudge recipe. Feel free to use other mix-ins like chopped nuts, dried fruit, and more.
- I recommend lining your baking dish with wax paper and spraying it with cooking spray. This will ensure the fudge comes out cleanly.
- Fudge lasts up to 2 weeks in the refrigerator, so consider making a big batch to keep on hand for any upcoming holiday gatherings or cookie exchanges.
Nutrition
Serving: 1square | Calories: 119kcal | Carbohydrates: 16g | Protein: 2g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Cholesterol: 10mg | Sodium: 84mg | Fiber: 1g | Sugar: 15g