Crunchy Peanut Toffee Bonbons Recipes

CRUNCHY PEANUT & TOFFEE BONBONS

Steps:

• Put the peanut butter, butter and sugar in a food processor. Pulse until it comes together. Add the toffee and pulse again. Remove and, using the palms of your hands, roll mixture into small balls. Place on a tray. Chill for 30 mins.
• Melt the chocolate in a heatproof bowl in the microwave on High for 1 min or set over a pan of boiling water (make sure the bowl doesn't touch the water). Using a fork, dip the balls, one at a time, until half covered in chocolate. Roll in the peanuts. Put on a tray lined with baking parchment and leave to harden (about 2 hrs).
• Store between layers of baking parchment in a covered container and keep chilled. Will keep for 1 week in an airtight container.

CRUNCHY PEANUT BUTTER CANDY

Steps:

• Grease a 15x10x1-in. pan with butter; set aside. Combine the peanut butter, peanuts and vanilla; set aside. , In a large heavy saucepan, combine the sugar, corn syrup and water; bring to a boil over medium heat, stirring constantly. Cook, without stirring, until a candy thermometer reads 300° (hard-crack stage). Immediately stir in peanut butter mixture and baking soda. Spread into prepared pan. Cool completely., Break candy into pieces. Melt chocolate chips; stir until smooth. Drizzle over candy. Store in an airtight container.

TOFFEE-COATED PEANUTS

Steps:

• In a large bowl, combine the sugar, butter, corn syrup, cinnamon, salt and nutmeg. Add peanuts; toss to coat. Transfer to a greased 15x10x1-in. baking pan. , Bake at 300° for 20-25 minutes or until bubbly and golden brown, stirring once. Cool on a wire rack; break apart if necessary. Store in an airtight container.

TOFFEE COATED PEANUTS

Steps:

• In large bowl, combine sugar, butter, corn syrup, cinnamon, salt, and nutmeg. Add peanuts, toss to coat. Transfer to 15x10x1 inch baking pan.
• Bake at 300 for 20-25 minutes or until bubble and golden brown, stirring once. Be sure to keep an eye on these. Cool on wire rack; break apart if necessary. Store in an airtight container.

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.

CRUNCHY PECAN-TOFFEE COOKIES

Steps:

• Combine flour, baking soda, and salt in a medium bowl; whisk until well combined.
• Place butter and brown sugar in a large bowl and beat with an electric mixer until light and fluffy, about 3 minutes. Add egg whites and vanilla extract, and beat for 1 more minute. Gradually add flour mixture to the bowl and mix until completely combined. Fold in pecans and toffee bits until all ingredients are well incorporated.
• Move the bowl to the refrigerator and chill for at least 30 minutes.
• Preheat the oven to 375 degrees F (190 degrees C). Line 2 large baking sheets with parchment paper and set aside.
• Scoop dough into heaping tablespoon-sized balls with a spoon or cookie scoop. Place dough balls about 2 inches apart on the prepared baking sheet and flatten just slightly with the palm of your hand.
• Bake in the preheated oven until edges are set and lightly browned, 10 to 12 minutes. Let cookies cool on the baking sheet for 1 minute, then transfer to a wire rack to cool completely.

PEANUT BUTTER TOFFEE COOKIES

Steps:

• Preheat oven to 350. In a medium bowl, whisk together flour, baking soda, and salt.
• In a large bowl, with an electric mixer on high speed, beat butter and sugar until light and fluffy. Add peanut butter and egg; beat until smooth. With mixer on low, gradually add flour mixture. Stir in toffee.
• Using 1 level tablespoon batter per cookie, drop onto baking sheets, about 1 inch apart; flatten slightly with floured fingertips. Bake until edges are golden brown, 16 to 18 minutes, rotating sheets halfway through. Transfer cookies immediately to a wire rack to cool completely.

CRUNCHY CHOCOLATE-PEANUT BUTTER BONBONS

Steps:

• Beat cream cheese in large bowl with mixer until creamy. Gradually beat in milk. Add dry pudding mix; beat 2 min. Whisk in COOL WHIP.
• Spoon into resealable plastic bag; cut small corner from bottom of bag. Pipe about 1 Tbsp. pudding mixture into each of 24 paper-lined mini muffin cups; stand pretzel in each cup. Freeze 2 hours or until firm.
• Peel liners off bonbons. Melt dipping chocolate as directed on pkg.; stir in peanut butter until melted. Dip bottom halves of bonbons in chocolate, then in nuts. Place on waxed paper-covered baking sheet. Let stand until chocolate is firm.