Best 6 Peanut Butter Chocolate Toffee Crunch Recipes

CHOCOLATE-TOFFEE-PEANUT BUTTER CRUNCH BARS

Steps:

• Heat oven to 350°F. Spray 15x10-inch pan with sides with cooking spray. Line bottom of pan with cooking parchment paper. Finely chop 1/2 cup of the peanuts; set aside.
• Break up cookie dough into pan. With floured fingers press dough evenly in bottom of pan. (DO NOT EAT RAW COOKIE DOUGH AFTER PRESSING DOUGH IN PAN WITH FLOURED FINGERS.)
• In small microwavable bowl, microwave peanut butter uncovered on High 15 to 20 seconds or until slightly melted; spread over dough. Sprinkle with remaining 2 cups peanuts and the toffee bits.
• Bake 18 to 20 minutes or until edges are golden brown. Sprinkle chocolate chips over bars; return to oven. Bake 1 minute or until chips soften; spread over bars. Sprinkle with reserved peanuts; press in lightly. Cool 30 minutes in pan on cooling rack. Refrigerate about 1 hour or until chocolate is set. Cut into 8 rows by 6 rows. Store covered.

PEANUT BUTTER CHOCOLATE TOFFEE CRUNCH RECIPE - (4.6/5)

Steps:

• Heat oven to 350°F. Line 15x10x1-inch pan with cooking parchment paper. Evenly pour cereal in pan, clustering cereal tightly. Set aside. In 2-quart saucepan, melt butter over medium heat. Add brown sugar, stirring until well blended. Heat to boiling; cook about 5 minutes or until dark golden brown. Remove from heat. Stir in vanilla. Drizzle over cereal; using spatula, spread evenly over cereal. Bake 10 minutes. Cool 3 minutes. Meanwhile, in medium bowl, stir melted chocolate and peanut butter until well blended. Spread evenly over cereal. Sprinkle with pretzels and peanuts. Refrigerate about 1 hour or until chocolate is set. Remove from pan; cut into 5 rows by 4 rows. Cut each square diagonally into 2 triangles. To melt chocolate chips, place in medium microwavable bowl; microwave uncovered on High 1 minute, stirring every 15 seconds, until melted and smooth.

PEANUT BUTTER CHOCOLATE TOFFEE CRUNCH

Steps:

• Heat oven to 350°F. Line 15x10x1-inch pan with cooking parchment paper. Evenly pour cereal in an even layer in pan, clustering cereal tightly. Set aside.
• In 2-quart saucepan, melt butter over medium heat. Add brown sugar, stirring until well blended. Heat to boiling; cook about 5 minutes or until dark golden brown. Remove from heat. Stir in vanilla. Drizzle over cereal; using spatula, spread evenly over cereal.
• Bake 10 minutes. Cool 3 minutes.
• Meanwhile, in medium bowl, stir melted chocolate and peanut butter until well blended. Drizzle over cereal; spread in an even layer. Sprinkle with pretzels and peanuts. Press into chocolate mixure.
• Refrigerate about 1 hour or until chocolate is set. Remove from pan; cut into 5 rows by 4 rows. Cut each square diagonally into 2 triangles.

BUTTER TOFFEE CHOCOLATE CHIP CRUNCH COOKIES

Steps:

• HEAT oven to 350°F. Spray baking sheets with no-stick cooking spray.
• COMBINE brown sugar, shortening, egg, milk, salt, baking soda and vanilla; beat at medium speed until well blended.
• ADD flour gradually at low speed. Beat until well blended. Stir in nuts, chocolate chips and toffee baking bits.
• DROP by level measuring tablespoonfuls 2 inches apart onto prepared baking sheets.
• BAKE 10 to 12 minutes or until light golden brown. Cool 2 minutes on baking sheets; transfer to cooling rack to cool completely.

BUTTERCRUNCH TOFFEE

Steps:

• Line a 13-in. x 9-in. baking pan with foil; grease the foil with 1-1/2 teaspoons butter. Sprinkle 1 cup pecans into prepared pan; set aside., In a small heavy saucepan, combine the brown sugar, water and the remaining butter. Bring to a boil over medium heat, stirring constantly. Cook without stirring until a candy thermometer reads 290° (soft-crack stage). Remove from the heat; stir in vanilla and baking soda. Pour into prepared pan (do not scrape sides of saucepan). , Sprinkle with chocolate; spread with a knife when melted. Sprinkle with the remaining pecans. Let stand until set, about 1 hour. Break into pieces.

CHOCOLATE PEANUT TOFFEE

Steps:

• Butter baking pan and put on a heatproof surface.
• Bring butter, sugar, and salt to a boil in a 4- to 5-quart heavy pot over medium-high heat, whisking until smooth, then boil, stirring occasionally, until mixture is deep golden and registers 300°F (hard-crack stage) on thermometer, 15 to 20 minutes.
• Immediately stir in whole peanuts, then carefully pour hot toffee into center of baking pan. Spread with spatula, smoothing top, and let stand 1 minute, then immediately sprinkle chocolate on top. Let stand until chocolate is melted, 4 to 5 minutes, then spread over toffee with cleaned spatula. Sprinkle evenly with chopped peanuts, then freeze until chocolate is firm, about 30 minutes. Break into pieces.