Ok, 3 guesses.
No, not chocolate raisins.
No, not chocolate nuts.
No, not chocolate jujubes.
Chocolate covered sponge toffee pieces. This could lead to trouble.
For 2 years I have been trying to make nice a sponge toffee. I’m not trying to create the recipe for a batch, simply have a recipe turn out just right when I make it.
A few have been pretty good. The pieces didn’t last long, so they must have tasted good enough. But adding chocolate never seems to work out – who knows why!
Except for the fact that I like dark chocolate and these are milk, I may have found an easier way around this.
But I’m sure to keep trying. These will just fill the time in between.
all food thoughts 
Do you use a candy thermometer? apparently, the “perfect” temperature makes all the difference. I am not sure, as I have never made sponge toffee.
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I have used one, but not every time. I’ll keep you posted on how the next batch turns out (with or without the thermometer).
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Mmmmmmmm! I really need to try some of these!!
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