Chocolate Peanut Pretzel Toffee Crisps Recipes

CHOCOLATE, PEANUT & PRETZEL TOFFEE CRISPS

Steps:

• Preheat oven to 350°. Line a 15x10x1-in. baking pan with foil; grease foil. Arrange Saltines in a single layer on foil., In a large heavy saucepan, melt butter over medium heat. Stir in brown sugar. Bring to a boil; cook and stir until sugar is dissolved, 2-3 minutes. Remove from heat; stir in vanilla. Spread evenly over crackers., Bake until bubbly, 8-10 minutes. Immediately sprinkle with chocolate chips. Allow chips to soften 2 minutes, then spread over top. Sprinkle with peanuts, pretzels and M&M's minis; shake pan to settle toppings into chocolate. Cool., Refrigerate, uncovered, 1 hour or until set. Break into pieces. Store in an airtight container.

CHOCOLATE PEANUT PRETZEL TOFFEE BARS

Steps:

• Preheat oven to 325 degrees. Line a 9 x 13 inch baking pan with foil, extending the foil over edges of pan. Grease foil and set pan aside.
• Melt 1 cup of the butter in a microwave safe bowl. Add the crushed pretzels and granulated sugar. Press the mixture firmly and evenly onto the bottom of the prepared pan.
• In a medium saucepan combine the remaining 1/2 cup butter, cream and brown sugar. Cook and stir over medium-low heat until butter is melted and brown sugar is dissolved. Stir in the caramel and cook, stirring frequently, until caramels are melted and mixture is smooth. Stir in peanuts.
• Quickly pour caramel mixture over crust, spreading evenly. Sprinkle with chocolate chips and toffee pieces.
• Bake for about 25 minutes, or until edges are bubbly and lightly browned. Cool in pan on a wire rack. Using the edges of the foil, lift uncut bars out of pan and cut into squares.

PEANUT PRETZEL TOFFEE BARK

Steps:

• Line bottom of a greased 9-in. square baking pan with foil; grease foil with 2 teaspoons butter. Sprinkle peanuts and pretzels onto foil. , In a large heavy saucepan, combine sugar, water, honey and remaining butter; bring to a boil over medium-high heat, stirring constantly. Cook 4 minutes without stirring. Stirring constantly, cook 2-3 minutes longer or until mixture is caramel-colored (a candy thermometer should read 300° for hard-crack stage). Remove from heat. Immediately pour over peanuts and pretzels., Sprinkle with chocolate chips; let stand until chocolate begins to melt. Spread evenly. If desired, sprinkle with salt. Cool 15 minutes at room temperature. Refrigerate until set, about 30 minutes., Break toffee into pieces. Store between layers of waxed paper in an airtight container.

CHOCOLATY PRETZEL-AND-PEANUT COOKIE BARS

Steps:

• Preheat oven to 350 degrees. Butter a 9-by-13-inch baking pan and line with parchment, leaving a 1-inch overhang on long sides. Butter parchment.
• Place 4 1/2 cups pretzels in a food processor and pulse until texture resembles coarse cornmeal. Transfer to a bowl and stir in sugar and butter until well combined. Transfer to pan, spreading evenly, and pack down flat with the bottom of a measuring cup. Drizzle condensed milk evenly over crust. Sprinkle evenly with peanuts, chocolate, and remaining 1 cup pretzels, gently pressing them into milk.
• Bake until chocolate melts and condensed milk bubbles and becomes golden, 20 to 22 minutes. Cool completely in pan on a wire rack, then refrigerate until chocolate is set, about 30 minutes. Run a paring knife between bars and short sides of pan. Using parchment overhangs, transfer to a cutting board. Cut into 20 squares.

PEANUT BUTTER CHOCOLATE TOFFEE CRUNCH

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.