Chocolate, Dessert

Chocolate Peanut Butter Toffee

Ingredients

  • 16 oz Club crackers
  • 1 cup milk chocolate chips
  • 1 cup salted butter, softened
  • 1 cup brown sugar, packed
  • Topping-
  • 1 cup milk chocolate chips, divided
  • 2 cup (10 oz) peanut butter chips, separated
  • 1/2 cup chopped salted peanuts (not dry roasted)

Directions

  1. Preheat oven to 350. Line a 10 X 15' cookie sheet with foil. Spray foil.
  2. Line bottom of pan with club crackers, salt side down.
  3. Sprinkle 1 cup chocolate chips over crackers.
  4. Combine butter and brown sugar in saucepan. Cook over medium heat stirring constantly until boiling.
  5. Boil for 5 minutes. Keep stirring or it will burn. Reduce heat as needed.
  6. Pour hot toffee mixture over crackers. Spread out.
  7. Bake 350 for 10 minutes.
  8. Sprinkle peanut butter chips over top.
  9. Cover pan with foil and let sit for 2 minutes.
  10. After 2 minutes, take off foil and spread out peanut butter chips.
  11. Refrigerate at least 1 hour until cool.
  12. After cool, melt remaining chocolate chips (1 cup) for 1 minute in microwave. Let sit for 1 minute. Stir in chocolate chips until smooth.
  13. Drizzle chocolate chips over cooled pan. Sprinkle chopped peanuts over drizzle.
  14. Refrigerate 2 hours. When cool, break into pieces.