Cooking thru Bread and Wine - dark chocolate sea salted toffee

This has been a very crazy week. I love when a night with friends in the middle of a crazy week can calm and center you. That is just what I needed!

For this month's monthly dinner party I whipped up an extremely sweet dessert.
So sweet that your tastebuds just might run away from you.

This dessert is perfect for the holidays when calories are thrown out the window.
It's easy, simple and can be made within an hour.

Dark Chocolate Sea Salted Toffee 
Shauna Niequist, Bread and Wine

Ingredients
1 cup butter (2 sticks)
2 cups sugar
1 cup dark chocolate chips
1 teaspoon coarse sea salt

Instructions
In a saucepan, combine butter and sugar, and bring to a boil. Over medium-heat, keep stirring until it turns a deep amber color.

Remove from heat and pour onto a rimmed baking sheet lined with parchment paper. Refrigerate at least 30 minutes, or until cool and solid to the touch.

Melt chocolate chips in a glass bowl over a pot of gently boiling water (I just headed in the microwave). When the chocolate is smooth, pour it over the toffee and spread with a spatula. Sprinkle sea salt, and then refrigerate until cooled and solid. Break into irregular pieces.