CHOCOLATE-TOFFEE-PEANUT BUTTER CRUNCH BARS
Five simple ingredients turn Pillsbury sugar cookies into extraordinary bars.
Provided by Pillsbury Kitchens
Categories Dessert
Time 2h30m
Yield 48
Number Of Ingredients 5
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.
Nutrition Facts : Calories 190, Carbohydrate 17 g, Cholesterol 0 mg, Fat 2 1/2, Fiber 1 g, Protein 3 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 85 mg, Sugar 8 g, TransFat 0 g
PEANUT BUTTER CHOCOLATE TOFFEE CRUNCH RECIPE - (4.6/5)
Provided by carvalhohm2
Number Of Ingredients 8
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.
PEANUT BUTTER CHOCOLATE TOFFEE CRUNCH
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
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
CRUNCHY PEANUT & TOFFEE BONBONS
Serve these gorgeous peanut butter and milk chocolate balls as a party buffet sweet treat, or wrap up as an edible gift
Provided by Jennifer Joyce
Categories Buffet, Canapes, Treat
Time 35m
Yield Makes about 30
Number Of Ingredients 6
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.
Nutrition Facts : Calories 108 calories, Fat 7 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 9 grams carbohydrates, Sugar 9 grams sugar, Protein 2 grams protein, Sodium 0.1 milligram of sodium
TOFFEE PEANUT CLUSTERS
Joy Dulaney sends in this delightful recipe from Highland Village, Texas. "These are a favorite among all my family and friends. They come together quickly and the toffee adds a nice unique twist."
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 5 dozen.
Number Of Ingredients 3
Steps:
- In a microwave, melt candy coating; stir until smooth. Stir in peanuts and toffee bits. Drop by rounded tablespoonfuls onto waxed paper-lined baking sheets. Let stand until set. Store in an airtight container.
Nutrition Facts : Calories 123 calories, Fat 8g fat (4g saturated fat), Cholesterol 3mg cholesterol, Sodium 78mg sodium, Carbohydrate 11g carbohydrate (9g sugars, Fiber 1g fiber), Protein 2g protein.
BUTTERCRUNCH TOFFEE
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
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.
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