PEANUT BUTTER CHOCOLATE TOFFEE CRUNCH
Kids and adults will love this peanut butter and cereal twist on toffee brittle.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h30m
Yield 40
Number Of Ingredients 8
Steps:
- Heat oven to 350°F. Line 15x10x1-inch pan with cooking parchment paper. Evenly pour cereal in an even layer in pan, clustering cereal tightly. Set aside.
- In 2-quart saucepan, melt butter over medium heat. Add brown sugar, stirring until well blended. Heat to boiling; cook about 5 minutes or until dark golden brown. Remove from heat. Stir in vanilla. Drizzle over cereal; using spatula, spread evenly over cereal.
- Bake 10 minutes. Cool 3 minutes.
- Meanwhile, in medium bowl, stir melted chocolate and peanut butter until well blended. Drizzle over cereal; spread in an even layer. Sprinkle with pretzels and peanuts. Press into chocolate mixure.
- Refrigerate about 1 hour or until chocolate is set. Remove from pan; cut into 5 rows by 4 rows. Cut each square diagonally into 2 triangles.
Nutrition Facts : Calories 170, Carbohydrate 17 g, Cholesterol 10 mg, Fat 2, Fiber 1 g, Protein 2 g, SaturatedFat 5 g, ServingSize 1 Piece, Sodium 130 mg, Sugar 12 g, TransFat 0 g
CHOCOLATE-TOFFEE-PEANUT BUTTER CRUNCH BARS
Five simple ingredients turn Pillsbury sugar cookies into extraordinary bars.
Provided by Pillsbury Kitchens
Categories Dessert
Time 2h30m
Yield 48
Number Of Ingredients 5
Steps:
- Heat oven to 350°F. Spray 15x10-inch pan with sides with cooking spray. Line bottom of pan with cooking parchment paper. Finely chop 1/2 cup of the peanuts; set aside.
- Break up cookie dough into pan. With floured fingers press dough evenly in bottom of pan. (DO NOT EAT RAW COOKIE DOUGH AFTER PRESSING DOUGH IN PAN WITH FLOURED FINGERS.)
- In small microwavable bowl, microwave peanut butter uncovered on High 15 to 20 seconds or until slightly melted; spread over dough. Sprinkle with remaining 2 cups peanuts and the toffee bits.
- Bake 18 to 20 minutes or until edges are golden brown. Sprinkle chocolate chips over bars; return to oven. Bake 1 minute or until chips soften; spread over bars. Sprinkle with reserved peanuts; press in lightly. Cool 30 minutes in pan on cooling rack. Refrigerate about 1 hour or until chocolate is set. Cut into 8 rows by 6 rows. Store covered.
Nutrition Facts : Calories 190, Carbohydrate 17 g, Cholesterol 0 mg, Fat 2 1/2, Fiber 1 g, Protein 3 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 85 mg, Sugar 8 g, TransFat 0 g
BUTTER TOFFEE CHOCOLATE CHIP CRUNCH COOKIES
Provided by Food Network
Time 27m
Yield 4 dozen cookies
Number Of Ingredients 13
Steps:
- HEAT oven to 350°F. Spray baking sheets with no-stick cooking spray.
- COMBINE brown sugar, shortening, egg, milk, salt, baking soda and vanilla; beat at medium speed until well blended.
- ADD flour gradually at low speed. Beat until well blended. Stir in nuts, chocolate chips and toffee baking bits.
- DROP by level measuring tablespoonfuls 2 inches apart onto prepared baking sheets.
- BAKE 10 to 12 minutes or until light golden brown. Cool 2 minutes on baking sheets; transfer to cooling rack to cool completely.
PEANUT BUTTER CHOCOLATE TOFFEE CRUNCH RECIPE - (4.6/5)
Provided by carvalhohm2
Number Of Ingredients 8
Steps:
- Heat oven to 350°F. Line 15x10x1-inch pan with cooking parchment paper. Evenly pour cereal in pan, clustering cereal tightly. Set aside. In 2-quart saucepan, melt butter over medium heat. Add brown sugar, stirring until well blended. Heat to boiling; cook about 5 minutes or until dark golden brown. Remove from heat. Stir in vanilla. Drizzle over cereal; using spatula, spread evenly over cereal. Bake 10 minutes. Cool 3 minutes. Meanwhile, in medium bowl, stir melted chocolate and peanut butter until well blended. Spread evenly over cereal. Sprinkle with pretzels and peanuts. Refrigerate about 1 hour or until chocolate is set. Remove from pan; cut into 5 rows by 4 rows. Cut each square diagonally into 2 triangles. To melt chocolate chips, place in medium microwavable bowl; microwave uncovered on High 1 minute, stirring every 15 seconds, until melted and smooth.
CHOCOLATE PEANUT BUTTER CRUNCH COOKIES
Provided by Food Network
Time 23m
Yield 5 dozen cookies
Number Of Ingredients 15
Steps:
- HEAT oven to 375 degrees F. Coat cookie sheets with no-stick cooking spray.
- BEAT shortening, brown sugar, granulated sugar, peanut butter, eggs and vanilla in large bowl on medium speed of electric mixer until well blended. Combine oats, flour, baking soda, baking powder and salt in small bowl. Gradually mix into shortening mixture at low speed just until blended. Cover and chill 30 minutes.
- STIR in chocolate chips and candy bars. Drop by heaping teaspoonfuls 2 inches apart onto prepared cookie sheets. Bake 8 minutes or until lightly browned. Cool 2 minutes. Remove to wire racks to cool completely.
- *Butterfinger candy bars were used in recipe testing.
CHOCOLATE PEANUT TOFFEE
Chocolate peanut toffee is a fantastic sweet and salty combination with an enjoyable crunch. No candy thermometer needed to make this simple candy recipe.
Provided by Shauna
Categories Dessert
Time 2h40m
Number Of Ingredients 5
Steps:
- Line a 9×13 cake pan with parchment paper then spread 2 cups of peanuts into an even layer.
- In a medium-size pan add butter, sugar, and vanilla. Stir over medium heat until the butter has melted. Let come to a simmer.
- Simmer for 7 to 8 minutes, stirring occasionally.TIP: Watch carefully so it doesn't burn. The mixture gradually turns darker and is still a little separated.
- When the mixture turns the shade of caramel and flows from the spoon in a ribbon, pour over the peanuts.
- Use an off-set spatula to spread the mix over the peanuts.
- Pour a bag of chocolate chips over the top and let sit for 2 to 3 minutes so chocolate chips melt.
- Using an off-set spatula spread melted chocolate over the layer of toffee.
- Chop the remaining 1/4 cup of peanuts and sprinkle over the top.
- Let sit for 2 hours until the pan comes to room temperature and then place in the fridge until ready to enjoy. Which might be immediately!
Nutrition Facts : Calories 209 kcal, Carbohydrate 15 g, Protein 4 g, Fat 16 g, SaturatedFat 7 g, TransFat 1 g, Cholesterol 17 mg, Sodium 103 mg, Fiber 2 g, Sugar 11 g, UnsaturatedFat 7 g, ServingSize 1 serving
TOFFEE CRUNCH BROWNIES
Make and share this Toffee Crunch Brownies recipe from Food.com.
Provided by Mebriella
Categories Dessert
Time 45m
Yield 12 serving(s)
Number Of Ingredients 4
Steps:
- Preheat oven to 350 degrees F. Lightly grease a 9- x 13-inch baking dish.
- Prepare brownie mix according to package directions.
- Stir in dark chocolate chips.
- Pour brownie mixture into prepared baking dish.
- Sprinkle with 1/2 cup toffee bits.
- Bake 27 to 29 minutes, or just until a toothpick comes out clean.
- Remove from oven and immediately sprinkle with remaining 1/4 cup toffee bits and 1/2 cup semisweet mini chocolate chips.
- Cool completely in pan on wire rack; cut into squares.
Nutrition Facts : Calories 384.1, Fat 16.3, SaturatedFat 7.4, Sodium 148.7, Carbohydrate 60.9, Fiber 2, Sugar 43.4, Protein 3.8
PEANUT BUTTER CHOCOLATE TOFFEE CRUNCH
Kids and adults will love this peanut butter and cereal twist on toffee brittle.
Provided by @MakeItYours
Number Of Ingredients 8
Steps:
- Heat oven to 350°F. Line 15x10x1-inch pan with cooking parchment paper. Evenly pour cereal in an even layer in pan, clustering cereal tightly. Set aside.
- In 2-quart saucepan, melt butter over medium heat. Add brown sugar, stirring until well blended. Heat to boiling; cook about 5 minutes or until dark golden brown. Remove from heat. Stir in vanilla. Drizzle over cereal; using spatula, spread evenly over cereal.
- Bake 10 minutes. Cool 3 minutes.
- Meanwhile, in medium bowl, stir melted chocolate and peanut butter until well blended. Drizzle over cereal; spread in an even layer. Sprinkle with pretzels and peanuts. Press into chocolate mixure.
- Refrigerate about 1 hour or until chocolate is set. Remove from pan; cut into 5 rows by 4 rows. Cut each square diagonally into 2 triangles.
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