ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Chocolate-Peanut Butter Toffee

Photo: Antonis Achilleos; Styling: Gerri Williams
Prep time 15 mins
Cook time 28 mins
Stand time 32 mins
Chill time 30 mins
Total time 1 hr, 45 mins
Yield about 20 pieces (serving size: 1 piece)
Crackers serve as the base to this chocolate and peanut butter treat. Make a batch of Chocolate-Peanut Butter Toffee to give as gifts or keep around the house for sweet nibbling.

Ingredients

  • 1/3 cup slivered almonds
  • 1 sleeve saltines (about 4 oz.)
  • 16 tablespoons (2 sticks) unsalted butter
  • 1 cup packed light brown sugar
  • 1/2 teaspoon vanilla extract
  • 1 cup creamy peanut butter
  • 1 cup semisweet chocolate chips
  • 1 cup white chocolate chips

Nutrition Information

  • calories 325
  • fat 23 g
  • satfat 12 g
  • protein 4 g
  • carbohydrate 29 g
  • fiber 2 g
  • cholesterol 24 mg
  • sodium 135 mg

How to Make It

  1. Preheat oven to 350°F. Spread almonds in a shallow pan; bake until lightly toasted and fragrant, 5 to 7 minutes, shaking pan halfway through. Remove to a bowl to cool, then chop finely.

  2. Line a 15-by-10-inch baking sheet with foil; mist with cooking spray. Arrange crackers in a single layer on sheet, breaking crackers as necessary to fit.

  3. Bring butter and sugar to a boil in a small pan over medium-high heat, stirring occasionally. Boil for 3 minutes, stirring constantly. Remove from heat; stir in vanilla. Spread mixture evenly over crackers. Bake for 13 minutes. Remove sheet from oven; add peanut butter in dollops. Return to oven until peanut butter begins to melt, 1 to 2 minutes. Transfer sheet to a wire rack.

  4. Spread peanut butter evenly. Sprinkle both types of chocolate chips over; let stand until chips soften, about 1 minute. Spread chips over peanut butter. Sprinkle with almonds. Let stand for 30 minutes. Place sheet in refrigerator; chill until chocolate is firm, about 30 minutes. Break into approximately 20 pieces. Refrigerate in an airtight container for up to 1 week.