Peanut Butter Chocolate Toffee Crunch Recipe 465

PEANUT BUTTER CHOCOLATE TOFFEE CRUNCH

Peanut Butter Chocolate Toffee Crunch image

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

Ingredients

4 1/2 cups Reese's Puffs® cereal
1 cup butter
1 cup packed light brown sugar
1/2 teaspoon vanilla
1 bag (12 oz) semisweet chocolate chips, melted*
1/2 cup creamy peanut butter
2 cups miniature pretzel twists, coarsely chopped
1/2 cup salted peanuts

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

PEANUT BUTTER CHOCOLATE TOFFEE CRUNCH RECIPE - (4.6/5)

Peanut Butter Chocolate Toffee Crunch Recipe - (4.6/5) image

Provided by carvalhohm2

Number Of Ingredients 8

Ingredients

4 1/2 cups Reese's® Puffs® cereal
1 cup butter
1 cup light brown sugar, packed
1/2 teaspoon vanilla
1 (12-ounce) package semisweet chocolate chips, melted
1/2 cup creamy peanut butter
2 cups miniature pretzel twists, coarsely chopped
1/2 cup salted peanuts

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.

BUTTERCRUNCH TOFFEE

Buttercrunch Toffee image

Fill up a tray or tin with this traditional candy topped with chocolate and nuts. It really says "Christmas" in a yummy way.

Provided by Taste of Home

Categories Desserts

Time 1h

Yield 1 pound.

Number Of Ingredients 7

Ingredients

1-1/2 teaspoons plus 1/2 cup butter, divided
2 cups chopped pecans, toasted, divided
1-1/4 cups packed brown sugar
2 tablespoons water
1 teaspoon vanilla extract
1/4 teaspoon baking soda
6 ounces bittersweet chocolate, chopped

Steps:

Line a 13-in. x 9-in. baking pan with foil; grease the foil with 1-1/2 teaspoons butter. Sprinkle 1 cup pecans into prepared pan; set aside., In a small heavy saucepan, combine the brown sugar, water and the remaining butter. Bring to a boil over medium heat, stirring constantly. Cook without stirring until a candy thermometer reads 290° (soft-crack stage). Remove from the heat; stir in vanilla and baking soda. Pour into prepared pan (do not scrape sides of saucepan). , Sprinkle with chocolate; spread with a knife when melted. Sprinkle with the remaining pecans. Let stand until set, about 1 hour. Break into pieces.

Nutrition Facts : Calories 266 calories, Fat 19g fat (7g saturated fat), Cholesterol 16mg cholesterol, Sodium 69mg sodium, Carbohydrate 25g carbohydrate (21g sugars, Fiber 3g fiber), Protein 4g protein.

CHOCOLATE PEANUT TOFFEE

Chocolate Peanut Toffee image

The transformation of butter, sugar, and salt into toffee is culinary alchemy at its best. This version is studded with cocktail peanuts and a decadent layer of bittersweet chocolate.

Provided by Gina Marie Miraglia Eriquez

Categories Candy Chocolate Dessert Christmas Kid-Friendly New Year's Eve Peanut Winter Gourmet Small Plates

Yield Makes about 3 pounds

Number Of Ingredients 9

Ingredients

4 sticks (1 pound) unsalted butter, cut into pieces
2 cups sugar
1/4 teaspoon salt
4 cups whole cocktail peanuts plus 1 cup chopped (1 pound 10 ounces)
1 cup chopped cocktail peanuts
7 to 8 ounces 70%-cacao bittersweet chocolate, finely chopped
Equipment: a 15- by 10- by 1-inch baking pan; a candy thermometer; a metal offset spatula
1 candy thermometer
1 metal offset spatula

Steps:

Butter baking pan and put on a heatproof surface.
Bring butter, sugar, and salt to a boil in a 4- to 5-quart heavy pot over medium-high heat, whisking until smooth, then boil, stirring occasionally, until mixture is deep golden and registers 300°F (hard-crack stage) on thermometer, 15 to 20 minutes.
Immediately stir in whole peanuts, then carefully pour hot toffee into center of baking pan. Spread with spatula, smoothing top, and let stand 1 minute, then immediately sprinkle chocolate on top. Let stand until chocolate is melted, 4 to 5 minutes, then spread over toffee with cleaned spatula. Sprinkle evenly with chopped peanuts, then freeze until chocolate is firm, about 30 minutes. Break into pieces.

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