1-Prepare the baking pan: Start by lining a large half-sheet baking pan about 18 x 13 inches with parchment paper to keep things from sticking. It’s all about building that crunchy base with ease.

2-Melt butter and sugar: In a large saucepan over medium heat, melt the 4 sticks of butter, then stir in the 2 cups of white granulated sugar and 1 teaspoon of kosher salt. Keep stirring until everything melts and the mix starts boiling, which sets the stage for that perfect toffee texture. Use a candy thermometer to monitor the temperature, cooking until it reaches 285-300 degrees F aim for 285 to avoid burning and get a dark golden color.

3-Pour and set the toffee: Once it’s ready, quickly pour the hot toffee onto your lined baking sheet. You have two options here: Let it set in the refrigerator for 20 minutes, then melt the 3 bags of white melting wafers as per package instructions and pour over the top. Sprinkle on the cinnamon sugar topping right away, and let it set for another 40 minutes before breaking into pieces. Alternatively, while the toffee is still soft about 2 minutes after pouring cut it into squares with a plastic knife, scoring each line 4-5 times, then refrigerate for 20 minutes to firm up.

4-Dip and finish: After the toffee sets, melt the white melting wafers and dip each square into the chocolate, placing them back on parchment paper. Immediately sprinkle the cinnamon sugar over the coating for the best stick. Let everything set at room temperature or in the fridge for 30-40 minutes until firm, then break or separate the pieces to enjoy. This whole process takes just 25 minutes total, making it a fun activity for family nights or quick treats.