Chocolate Peanut Butter Toffee Bars Recipes

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-TOFFEE-PEANUT BUTTER CRUNCH BARS

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.

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.

NO-BAKE CHOCOLATE PEANUT BUTTER BARS RECIPE BY TASTY

Steps:

• In a bowl, combine the graham cracker, sugar, and butter. Stir. Add in 1 cup (240g) of peanut butter and mix until combined.
• Line a 9x9 (22x22 cm) or 8x8 (20x20 cm) pan with foil.
• Spread on the peanut butter mixture.
• Melt the chocolate chips with the 2 Tbsp. of peanut butter, and spread on top of the graham cracker mixture.
• Refrigerate for 3 hours.
• Remove from pan, cut, and serve.
• Enjoy!

CHOCOLATE PEANUT BUTTER BARS IV

Steps:

• In a medium bowl, stir together graham cracker crumbs, confectioners' sugar, peanut butter and melted butter. Press firmly into the bottom of a 9x13 inch pan. Melt chocolate chips over a double boiler or in the microwave, stirring occasionally. Spread melted chocolate over the crumb crust. Chill for about 5 minutes, then cut into bars before the chocolate is completely set, then chill until ready to serve.

CHOCOLATE PEANUT BUTTER BARS

Steps:

• In a large heavy saucepan, combine the sugar, corn syrup and water. Cook and stir over low heat until sugar is dissolved; bring to a full rolling boil. Boil, stirring constantly, until a candy thermometer reads 290° (soft-crack stage)., Meanwhile, place melted peanut butter in a large greased heat- proof bowl. Pour hot syrup over peanut butter; stir quickly until blended. Pour onto a well-buttered baking sheet; cover with a piece of buttered waxed paper. Roll mixture into a 14x12-in. rectangle. While warm, cut into 1-1/2x1-in. bars using a buttered pizza cutter or knife. Cool completely., Melt candy coating; dip bars and place on waxed paper to harden.

CHOCOLATE PEANUT BUTTER BARS II

Steps:

• Melt butter or margarine over low heat. Add sugars, peanut butter and vanilla. Mix well.
• Press into a 9 x 13 inch pan.
• Melt chocolate chips and spread over the top. Cool.

CHOCOLATE-TOPPED PEANUT-TOFFEE BARS

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.

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.