Peanut Butter Toffee Bars

Recipe Rating:
 2 Ratings
Serves: 32 rectangular bars
Prep Time:
Cook Time:

Ingredients

1/2 c butter, room temperature
1/2 c creamy peanut butter
3/4 c packed brown sugar
1 large egg yolk
1 1/2 c flour
1/2 c quick cooking oats (not instant)
1/4 tsp salt
3 c semi-sweet chocolate chips
1 c toffee bits (not the toffee/chocolate bits)

The Cook

Jenni K Recipe
Well Seasoned
Carlton, MN (pop. 862)
AnCsMom
Member Since Oct 2010
Jenni's notes for this recipe:
Peanut butter, chocolate, and toffee... With the Christmas season approaching, the smell of chocolate is in the air. I found this recipe in my "Disney - Family Fun" magazine.
Make it Your Way...

Personalize This

Directions

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.
Comments

1-5 of 6 comments

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user Deneece Gursky Smokeygirlxo - Dec 1, 2011
sound yummy jenni!
user JBanana S. JBanana - May 20, 2013
Verrrry sweet! I'll probably add more PB next time. Easy recipe; my 11 year old handled most of it by herself.

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