Peanut Butter Toffee Bars Recipes

PEANUT BUTTER TOFFEE BARS

Steps:

• 1. Preheat oven to 350°. Line a 9- by 13-inch baking pan with foil so that the ends extend over the edges of the pan by at least 2 inches.
• 2. In the large bowl of an electric mixer, beat the butter, peanut butter, sugar, and egg yolk on medium-high speed until the mixture is smooth and creamy, about 2 minutes, scraping down the sides of the bowl if necessary. Add the flour, oats, and salt and beat the mixture on low until the ingredients are just blended, about 30 seconds.
• 3. Press the mixture evenly into the bottom of the prepared pan. Bake the crust until it is golden brown, 15 to 20 minutes (be careful not to overbake).
• 4. Remove the pan from the oven and scatter the chocolate chips evenly over the crust. Return the pan to the oven for 1 minute. Remove the pan again and, using a small spatula, spread the chocolate evenly over the crust. Sprinkle the toffee pieces over the chocolate, gently pressing them into place.
• 5. Set the pan on a wire rack to cool until the chocolate has set, about 2 hours. Using the edges of the foil, lift the dessert from the pan, then cut it into rectangles. Tips:For maximum freshness, store the bars in the refrigerator.

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.

GLUTEN-FREE TOFFEE PEANUT BUTTER BARS

Steps:

• Heat oven to 350°F. Grease 13x9-inch pan with shortening. Sprinkle bottom of pan with sugar; tap out excess.
• In large bowl, beat condensed milk and peanut butter with electric mixer on medium speed until creamy. Add Bisquick mix and vanilla; beat on low speed until blended. Stir in 1/2 cup of the toffee bits. Press in pan.
• Bake 16 to 18 minutes or until very light brown (crust will be soft). Immediately sprinkle chopped chocolate evenly over hot bars. Let stand 5 minutes to soften; gently spread chocolate with spatula. Sprinkle with remaining 1/2 cup toffee bits. Refrigerate until set, about 1 hour. Cut into 6 rows by 4 rows. Store tightly covered at room temperature.