Chocolate-Peanut Butter Toffee

Makes about 20 pieces (about 1 1/2 lb.)
Prep: 15 min., Cook: 8 min., Bake: 15 min., Stand: 32 min., Chill: 30 min.

What You Need

1/3 cup finely chopped slivered almonds
1 sleeve of Saltine crackers
1 cup unsalted butter
1 cup firmly packed light brown sugar
1/2 tsp. vanilla extract
1 cup peanut butter
1 cup semisweet chocolate morsels
1 cup white chocolate morsels

What to Do

  1. Preheat oven to 350°. Bake almonds in a single layer in a shallow pan 5 to 7 minutes or until lightly toasted and fragrant, stirring halfway through.
  2. Meantime, Line a 15- x 10-inch jellyroll pan with nonstick aluminum foil. Arrange crackers in prepared pan, breaking as necessary to fit and completely cover bottom of pan.
  3. Bring butter and brown sugar to a boil in a small saucepan over medium-high heat, stirring occasionally. Boil, stirring constantly, 3 minutes. Remove from heat, and stir in vanilla extract.
  4. Pour mixture over crackers in pan; spread over crackers.
  5. Bake at 350° for 13 minutes. (Mixture will start to bubble at about 10 minutes. Continue to bake to 13 minutes.) Remove pan from oven and add peanut butter in dollops; return pan to oven for 1 to 2 minutes or until peanut butter begins to melt. Remove pan from oven to a wire rack. (Mixture will still be bubbly.) Spread peanut butter over brittle. Sprinkle top with chocolate and white chocolate with morsels; let stand 1 minute or until morsels soften. Spread morsels over brittle. Sprinkle with almonds; let stand at room temperature 30 minutes. Place pan in refrigerator; chill 30 minutes or until chocolate is firm. Break into about 20 pieces. Store in an airtight container up to 1 week in refrigerator.

Recipe from Scott Jones
© Copyright 2011 Jones Is Hungry LLC All Rights Reserved



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