equal parts butter and granulated sugar
(one cup sugar to two sticks butter is easy)
cook in a heavy pan over medium heat
stirring constantly
until the color of a brown paper bag
pour into small oiled pan
let cool a few minutes
put milk chocolate chips over the top and cover for a minute until they are soft
spread over the toffee
when cool, break apart by putting in a pointed knife tip at 90 degrees and hitting it on the end
