Chocolate Buttercrunch with Sea Salt

I make batches and batches of this crunchy toffee and chocolate candy over the holidays. It’s perfect for gift giving, easy to whip up with very few ingredients, and crazy-addictive! The crunchy toffee layer is made by heating a sugar and butter syrup until it reaches 300° to 310°F [150° to 154°C], the “hard-crack” stage. I highly recommend using a foolproof candy thermometer for this process, but you can also test the syrup the old-fashioned way. When the syrup starts to darken, use a teas