1 cup butter
1 cup sugar
3 Tbsp water
1 Tbsp light corn syrup
1 tsp vanilla
1/2 cup milk chocolate chips
1/2 cup semi-sweet chocolate chips
Place butter, sugar, water & corn syrup in a heavy 3-qt. saucepan. Cook over medium heat, stirring almost constantly, to 300 degrees fahrenheit. Remove from heat.
Stir in the vanilla.
Pour out on buttered cookie sheet; tip to spread.
Sprinkle chocolate chips on the toffee. Let set for about 5 minutes. Spread with a bent-blade knife.
Cool until chocolate becomes firm.
Break into small pieces. Store in an air tight container.