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Chocolate Peanut Butter Cup Cracker Toffee

Details

Time
3 hours
Skill Level
Beginner
Yields
40 pieces

Crunchy saltine crackers are the perfect base for these toffee bars. A blend of REESE'S Peanut Butter Chips and HERSHEY'S Milk Chocolate Chips form the chocolate layer, which gets topped with crushed peanuts and REESE'S Peanut Butter Cup Minis. The recipe leads to an absolutely delicious peanut butter and chocolate result.

Ingredients & Directions

Prep Time
25 minutes
Bake Time
5 minutes
Cook Time
3 minutes
Cool Time
2 hours 10 minutes

Ingredients

READY TO MAKE THE RECIPE?

Directions

Equipment Needed 

Oven
Oven
Jelly-Roll Pan
Jelly-Roll Pan
Foil
Foil
Saucepan
Saucepan
Stovetop
Stovetop
Measuring Cups
Measuring Cups
Rubber Scraper
Rubber Scraper
1

Heat oven to 375°F. Line 15-1/2x10-1/2x1-inch jelly-roll pan with heavy-duty foil. Generously spray foil with nonstick cooking spray. Arrange crackers in bottom of pan with edges touching; set aside. Cut each peanut butter cup in half; set aside.

2

Heat butter and brown sugar over medium heat in heavy medium saucepan, stirring frequently, until butter melts. Increase heat to high; boil without stirring until entire surface is covered with bubbles (about 3 minutes). Pour mixture over crackers, spreading evenly to cover crackers.

3

Bake 5 minutes; remove from oven. Cool 3 minutes. Sprinkle peanut butter chips evenly over crackers. Cool an additional 2 minutes; sprinkle milk chocolate chips evenly over surface. Let stand 5 minutes or until chips have softened; spread evenly over crackers. Sprinkle peanut butter cup halves and peanut halves over chocolate mixture, pressing in lightly. Allow to sit until chocolate is set up and firm. Break or cut into pieces. Store covered in a cool, dry place.

Tip

Toffee portion continues to firm for two days. Cracker squares can be kept for at least two weeks.

Additional questions?