Chocolate-Peanut Butter Toffee

Photo: Antonis Achilleos; Styling: Gerri Williams

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.

Yield: about 20 pieces (serving size: 1 piece)
Total:
Cost per Serving: $.46
Recipe from All You

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Recipe Time

Cook Time:
Prep Time:
Stand: 32 Minutes
Chill: 30 Minutes
Total: 1 Hour, 45 Minutes

Nutritional Information

Amount per serving
  • Calories: 325
  • Fat: 23g
  • Saturated fat: 12g
  • Protein: 4g
  • Carbohydrate: 29g
  • Fiber: 2g
  • Cholesterol: 24mg
  • Sodium: 135mg

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

Preparation

  1. 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. 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. 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. 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.
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