Coffee TOFFEE Chocolate Crunch

6 Tbsp. Salted butter
1 cup white sugar
¼ cup water
2 tsp. Coffee liqueur
¼ tsp. Baking soda
½ cup (3 oz) semisweet chocolate chips

Lightly grease a 9x13” glass baking dish; line with parchment. In a heavy 2 qt saucepan, combine butter, sugar and water. Heat over medium temperature, stirring with a wooden spoon until sugar dissolves. Cover pan for 2 minutes to wash down any sugar crystals. Uncover pan and increase heat to high. Without stirring, continue cooking until mixture begins to turn golden brown. Quickly remove from heat; stir in coffee liqueur and baking soda. Pour immediately into prepared baking dish. Spread thin with a wooden spoon. Cool to room temperature. In a small saucepan, melt chocolate chips, stirring constantly until smooth. Then, dip a fork into the chocolate and drizzle lattice patterns over the toffee candy. Let stand until chocolate is set. Break toffee into irregular-sized pieces. Store in an airtight container.