Chocolate Toffee Bar (induction friendly )
1 stick of butter
1/2 c. splenda granular (yes it has to be Splenda and it has to be granular or no "toffee")
1 heaping tsp cocoa powder
Heat butter in a saucepan on med/high heat, allowing it to brown a bit (not much about a golden hue) and bubble. Add Splenda and cook for a few minutes, stirring at 20 second intervals. Then add cocoa powder. Stir constantly and cook a couple more minutes. Remove from heat.
Line a pan with foil or parchment, something to prevent sticking to pan. Pour into pan and freeze.
Notes: Additions can be made to this like PB, raspberry flavor, etc... There really is no limit.