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1
Combine white sugar, brown sugar, butter, water, molasses and cinnamon in 3 quart saucepan.
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2
Cook over low heat, stirring gently until sugar dissolves.
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3
Cover and cook over medium heat 2 to 3 minutes.
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4
Wash down sugar crystals from side of pan.
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5
Uncover and cook to hard crack stage at 300 degrees.
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6
Remove from heat and stir in vanilla and maple extract.
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7
Pour into 15 by 10 by 1-inch greased jelly roll pan, quickly spreading mixture to edges of pan.
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8
Sprinkle 1 1/4 cups chocolate morsels over hot toffee.
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9
Let stand 1 minute or until chocolate begins to melt.
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10
Spread chocolate evenly over candy.
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11
Sprinkle with 1 cup chopped pecans and 1/2 cup toffee bits and let stand until set.
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12
Place remaining 1 1/4 cups chocolate morsels in top of double boiler.
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13
Bring water to a boil.
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14
Reduce heat to low and cook until chocolate melts.
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15
Remove from heat.
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16
Run a knife around the edge of toffee in jelly roll pan.
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17
Carefully invert coffee onto waxed paper lined baking sheet.
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18
Spread melted chocolate over uncoated side of toffee.
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19
Sprinkle with remaining 1 cup chopped pecans and 1/2 cup toffee bits.
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20
Let stand until set.
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21
Break into pieces.
