Intermediate

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Ingredients

·         3/4 cup butter

·         3/4 cup sugar

·         3 tablespoons light corn syrup

·         1 cup HERSHEY'S SPECIAL DARK Chocolate Chips

·         1/2 cup MAUNA LOA Macadamia Nut Baking Pieces

Directions

1. Line 8- or 9-inch square or round pan with foil; extending foil over edges of pan; butter foil. Stir together chocolate chips and nuts. Reserve 2 tablespoons chocolate chip and nut mixture; sprinkle remaining chip mixture over bottom of prepared pan.

2. Combine butter, sugar and corn syrup in medium heavy saucepan; cook over low heat, stirring constantly, until butter is melted and sugar is dissolved. Increase heat to medium; cook, stirring constantly, until mixture boils. Cook and stir until mixture turns a light caramel color (about 15 minutes).

3. Immediately pour mixture over chip and nut mixture in pan, spreading evenly. Sprinkle reserved 2 tablespoons chip mixture over surface. Cool. Refrigerate until chocolate is firm. Remove from pan; peel off foil. Break into pieces. Store tightly covered in cool, dry place. 1 pound candy.

WHITE CHIP AND MACADAMIA TOFFEE CRUNCH: Substitute 1 cup HERSHEY'S Premier White Chips for HERSHEY'S SPECIAL DARK Chocolate Chips. Proceed as above.