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