Step 1: Brew one cup of strong espresso and let it cool to room temperature.

Step 2: Pour toffee bits into a small bowl and drizzle a thin line of caramel sauce around the inside of two glasses, then chill them for 10 minutes.

Step 3: In a blender combine cooled espresso, heavy cream, sweetened condensed milk and 2 cups of ice, then blend on high for 45 to 60 seconds until smooth and frothy.

Step 4: In a small saucepan over medium heat melt the butter, add the granulated sugar and stir constantly for about 3 to 4 minutes until amber, then remove from heat and stir in heavy cream and a pinch of sea salt; let cool for 2 minutes.

Step 5: Drizzle about 1 tablespoon of caramel sauce inside each chilled glass to create ribbon streaks.

Step 6: Pour the blended frappuccino mixture slowly into each prepared glass, filling three-quarters full.

Step 7: Top each serving with whipped cream and sprinkle toffee bits over the cream.

Step 8: Finish with an additional caramel drizzle on top, add a pinch of sea salt if desired, and serve immediately with a wide straw.