Best Peanut Butter Toffee Bars Recipes

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PEANUT BUTTER-TOFFEE BARS



Peanut Butter-Toffee Bars image

With toffee, peanut butter and chocolate, these bars are irresistible!

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 1h50m

Yield 60

Number Of Ingredients 6

1 box Betty Crocker™ Super Moist™ yellow cake mix
1 cup crunchy peanut butter
1/2 cup water
2 eggs
1 bag (8 oz) almond toffee bits or milk chocolate toffee bits (1 1/3 cups)
1 bag (12 oz) semisweet chocolate chips (2 cups)

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.

Nutrition Facts : Calories 110, Carbohydrate 13 g, Cholesterol 5 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 2 1/2 g, ServingSize 1 Bar, Sodium 75 mg, Sugar 9 g, TransFat 0 g

GLUTEN-FREE TOFFEE PEANUT BUTTER BARS



Gluten-Free Toffee Peanut Butter Bars image

Bisquick® Gluten Free mix marries creamy peanut butter, honey nougat chocolate and chewy toffee bits in this decadent bar - a delightful gluten-free dessert.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h35m

Yield 24

Number Of Ingredients 7

2 tablespoons sugar
1 can (14 oz) sweetened condensed milk (not evaporated)
1 cup gluten-free peanut butter
2 cups Bisquick™ Gluten Free mix
1 teaspoon gluten-free vanilla
1 cup toffee bits
3 bars (3.52 oz each) Swiss milk chocolate with honey and almond nougat, finely chopped

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.

Nutrition Facts : Calories 280, Carbohydrate 35 g, Fat 1 1/2, Fiber 0 g, Protein 5 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 210 mg

PEANUT BUTTER TOFFEE BARS



Peanut Butter Toffee Bars image

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.

Provided by Jenni K

Categories     Other Desserts

Time 30m

Number Of Ingredients 9

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)

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.

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