Double Chocolate Toffee

Melt 1.5 sticks butter in a medium saucepan. Add 1 cup sugar, 3 tablespoons water, and a tablespoon of corn syrup and slowly bring to a boil. When it's boiling, add a square of unsweetened baking chocolate. I like to sprinkle in a hint of cinnamon. Clip on a candy thermometer and allow to bubble steadily, while stirring occasionally.

Put a sheet of foil in a medium casserole dish and place chopped walnuts or almond slivers evenly across foil.  Do not use a cookie sheet as pictured, the toffee will be too thin, thus very brittle.

When mixture reaches 290 degrees, pour it into the foiled casserole dish. Sprinkle lightly with salt. Allow to cool for 3 minutes.

Sprinkle surface with chocolate chips, and allow to sit until melty.

Spread evenly. After 10 minutes, stick it in the fridge for awhile. Break into pieces and store in the fridge until serving. You need to provide your guests with napkins :)