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["Heat the molasses and sugar over high heat, stirring until the sugar dissolves. Boil for another 8 minutes without stirring. Clip a candy thermometer on the side of the pot", "When the sugar starts to smoke or reaches 350*F, take it off the heat.", "Meanwhile, warm the cream over medium heat but not boiling.", "Once the sugar caramelizes, whisk in the cream and butter.", "Put back to low heat, bring to a simmer for about 45 minutes to an hour", "When it hits 250 degrees F (the lower end of the hardball stage) remove from heat and immediately whisk in the cocoa and salt.", "Pour into the buttered pan.", "Let cool completely over night, then place in the fridge until ready to use", "Heat oven to 350*F", "In a mixing bowl, stir together Rice Krispies, flour, baking soda and salt.", "In another mixing bowl, blend together butter and sugar.", "Then stir in the cereal mix until well blended and crumbly.", "Press into the bottom of a 9x13"" pan lined with parchment paper. Bake for 15 minutes", "Take the toffee out of the fridge & lift it out of the pan. Carefully invert it onto the Buttery Crunchy Base so that it fit directly over it.", "Layer pecan halves over the toffee.", "Bake again for another 10-15 minutes or so.", "Let cool completely. Place in the fridge again before cutting.", "Cover with melted dark chocolate if desired"]
