- Spray 9″ x 13″ pan with nonstick spray. Spread raisins in pan.
- Meanwhile, in medium saucepan over medium heat, combine butter and 1 tablespoon SunButter. Add brown sugar and continue stirring over medium heat. Stir constantly until syrup reaches hard crack stage (300 degrees F on candy thermometer). Remove from heat and pour over raisins.
- Meanwhile, melt together chocolate chips and remaining 1 tablespoon SunButter, stir until combined and smooth.
- Pour melted chocolate over toffee mixture and spread evenly. Cool and cut into squares. Store for up to 2 weeks in refrigerator or freezer, thawing before serving.
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