Chocolate Peanut Butter Toffee Bars Food

PEANUT BUTTER-TOFFEE BARS

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). Grease and lightly flour bottom and sides of 15x10x1-inch pan, or spray with cooking spray.
• In large bowl, mix cake mix, peanut butter, water and eggs with spoon. Stir in toffee bits. Spread evenly in pan.
• Bake 20 to 25 minutes or until golden brown. Immediately sprinkle chocolate chips over hot bars. Let stand about 5 minutes or until chips are melted; spread evenly. Cool completely, about 1 hour. For bars, cut into 10 rows by 6 rows. Store covered.

CHOCOLATE PEANUT BUTTER TOFFEE BARS {RECIPE}

Steps:

• Line a 9x13 inch baking pan with foil. Leave enough foil at the edges of the pan so you can lift out the candy (similar to fudge).
• Preheat the oven to 350 degrees.
• Beat butter, egg yolk, peanut butter, and sugar on medium speed until the mixture is creamy and smooth.
• Add in the flour, oats, and salt to the mixture and beat on low until the ingredients are combined.
• Press the mixture into the bottom of the pan. Bake the crust for 15 to 20 minutes or until light golden brown in color.
• Remove the pan from the oven and scatter the chocolate and peanut butter chips over the crust. Return to the oven and let it cook for another 1-2 minutes until the chips begin to melt.
• Remove the pan and use a spatula to spread the chocolate and peanut butter over the crust evenly. The chocolate chips and peanut butter chips will finish melting while you spread.
• Finally, sprinkle the English toffee bits over the melted chips and gently press them into place. Be careful because the melted chips are hot.
• Let the pan cool for several hours until the chocolate and peanut butter has set. Use the foil to lift the candy from the pan.
• Cut toffee into desired shapes and store in an airtight container.

PEANUT BUTTER TOFFEE BARS

Steps:

• 1. Preheat oven to 350°. Line a 9- by 13-inch baking pan with foil so that the ends extend over the edges of the pan by at least 2 inches.
• 2. In the large bowl of an electric mixer, beat the butter, peanut butter, sugar, and egg yolk on medium-high speed until the mixture is smooth and creamy, about 2 minutes, scraping down the sides of the bowl if necessary. Add the flour, oats, and salt and beat the mixture on low until the ingredients are just blended, about 30 seconds.
• 3. Press the mixture evenly into the bottom of the prepared pan. Bake the crust until it is golden brown, 15 to 20 minutes (be careful not to overbake).
• 4. Remove the pan from the oven and scatter the chocolate chips evenly over the crust. Return the pan to the oven for 1 minute. Remove the pan again and, using a small spatula, spread the chocolate evenly over the crust. Sprinkle the toffee pieces over the chocolate, gently pressing them into place.
• 5. Set the pan on a wire rack to cool until the chocolate has set, about 2 hours. Using the edges of the foil, lift the dessert from the pan, then cut it into rectangles. Tips:For maximum freshness, store the bars in the refrigerator.

CHOCOLATE PEANUT BUTTER & TOFFEE BARS

Steps:

• Heat oven to 350ºF.
• Line 13x9-inch pan with foil, with ends of foil extending over sides. Combine first 4 ingredients in medium bowl. Cook butter and 1/3 cup peanut butter in small saucepan on medium-low heat 4 to 5 min. or until butter is melted and mixture is well blended, stirring occasionally. Add to oats mixture; mix well. Press onto bottom of prepared pan. Bake 15 min. or until golden brown.
• Cook chocolate and remaining peanut butter in saucepan on medium-low heat until chocolate is completely melted and mixture is well blended. Spread over warm crust; sprinkle with toffee bits.
• Let stand 2 hours or until chocolate is firm. Use foil handles to remove dessert from pan before cutting into bars.

PEANUT BUTTER CHOCOLATE BARS

Steps:

• In a large saucepan, combine sugar, corn syrup and peanut butter. Cook and stir over medium-low heat until sugar is dissolved. Remove from heat; stir in cereal. Spread into a greased 13x9-in. pan; press lightly. Spread melted chocolate over top; refrigerate until set. Cut into bars.

CHOCOLATE TOPPED PEANUT TOFFEE BARS (COOKIE MIX)

Steps:

• Heat oven to 350°F
• Spray bottom and sides of 13x9-inch pan with cooking spray.
• In large bowl, stir cookie base ingredients until soft dough forms.
• Press dough in bottom of pan.
• Bake 10 minutes or just until dough is set.
• Meanwhile, in 1-quart saucepan, melt butter over medium heat.
• Stir in brown sugar.
• Heat to boiling, stirring frequently.
• Boil 1 minute, stirring constantly.
• Sprinkle potato chips and peanuts over partially baked base.
• Pour brown sugar mixture over chips and peanuts.
• Bake 15 minutes longer or until surface is bubbly.
• Sprinkle chocolate chips evenly over chips and peanuts; return to oven for 2 minutes to soften chocolate.
• Spread chocolate over filling.
• Cool completely, about 2 hours.
• Refrigerate 30 minutes or until chocolate is set.
• For bars, cut into 8 rows by 4 rows.
• Store covered at room temperature.

PEANUT BUTTER TOFFEE BARS

Steps:

• Preheat oven to 350 degrees. Grease a 13x 9 inch baking pan with cooking spray; set aside.
• In a large bowl, with electric mixer, beat peanut butter and softened margarine till creamy. Add brown sugar, granulated sugar and vanilla and mix till thick and creamy. Beat in eggs and then flour. Stir in 1°C of chocolate chips. Put dough into prepared pan and press dough evenly throughout pan. ( I found its easier using my hands to press the dough evenly ).
• Bake 20-25 minutes or until lightly browned. Remove from oven and immediately sprinkle with remaining 1°C of chocolate chips. Let stand 5 minutes . Evenly spread melted chocolate completely over dough, then sprinkle with toffee bits. Cool completely. To serve cut into bars or squares.