Cookies to put in high capacity and crumble into crumbs.

To the crumbs add the butter and nuts, mix well.

Add the cocoa, the cookies without the cocoa, and mix well again. The form lay a film or foil, pour in the biscuits and flatten with a spoon. I took a simple bezel for cakes with a diameter of 24 cm and did there.

Prepare the toffee. The recipe is not boiled condensed milk. I took boiled to reduce the cooking time. Poured into a saucepan the condensed milk, added the butter and honey (semeste maple syrup) and boiled for 15 minutes. If you take the condensed milk is not cooked, it is necessary to boil with constant stirring for 40 minutes. While the condensed milk will not become a Golden color. Remove from heat, add sour cream and lemon zest. Give a well to cool. When our toffee has cooled, pour it over the cookie and back into the fridge.

Now prepare the ganache. For this cream, chocolate and butter to heat in a saucepan but do not boil. Mix well until a homogeneous mass.

Pour into a bowl and allow to cool to room temperature.

When the ganache has cooled, pour on top of toffee. Refrigerate - better overnight.