Gather all your ingredients for the Chocolate Espresso Pecan Toffee. Measure out the unsalted butter, granulated sugar, brown sugar, espresso powder, molasses, and pecans. Line a large baking sheet with parchment paper and set aside.

In your heavy-bottom saucepan, combine the unsalted butter, granulated sugar, and brown sugar. Over medium heat, stir the mixture constantly until it melts and begins bubbling, cooking until it reaches a hard crack stage, around 300ºF (149ºC), which should take about 20 to 30 minutes.

Once your mixture has reached the hard crack stage, immediately remove it from the heat. Stir in the espresso powder and molasses thoroughly, allowing the flavors to meld beautifully.

Fold in the pecans until they are evenly coated with the toffee mixture. Ensure that the pecans are well distributed throughout the mixture before quickly pouring it out onto the prepared parchment-lined baking sheet.

Using a spatula, spread the toffee mixture evenly across the baking sheet, ensuring an even thickness. Immediately sprinkle your chocolate chips over the hot toffee. Let them sit for a minute to melt, then use the spatula to smooth the melted chocolate into a creamy layer on top of the toffee.

Allow the Chocolate Espresso Pecan Toffee to cool completely at room temperature for about 1 to 2 hours. Once cooled and set, gently break it into large shards and store any leftovers in an airtight container.