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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.

Recipe by MyRecipes March 2012

Gallery

Credit: Antonis Achilleos; Styling: Gerri Williams

Recipe Summary test

prep:
15 mins
cook:
28 mins
stand:
32 mins
chill:
30 mins
total:
1 hr 45 mins
Yield:
about 20 pieces (serving size: 1 piece)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

  • 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.

Nutrition Facts

325 calories; fat 23g; saturated fat 12g; protein 4g; carbohydrates 29g; fiber 2g; cholesterol 24mg; sodium 135mg.
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