Crunchy, sweet and salty all at once, this caramel-chocolate-peanut butter extravaganza is easy to make, a great homemade holiday gift, and very very hard to stop eating. This recipe is from an ebook I created a few years ago and I’m happy to share it here now for a delicious addition to your festive treats!
It starts off with a toffee base that’s made with a butter and sugar mixture that’s poured, boiling hot, over a layer of salted peanuts. This step needs to be done quick with zero distractions because the toffee begins setting almost instantly once it’s off the heat.
Once cooled, dark chocolate (I like a bitter one here) makes the second layer and then finally, runny peanut butter swirled all over for the ultimate Snickers vibe. The chocolate isn’t tempered so it does need a little time in the fridge to set and in warmer temperatures, the fridge is also the best place to store it.
After that, you just break it up into bits which in itself is a fun step, and dive in. It keeps for a few weeks so you’ll always have snacks on hand and if you feel generous, carry them along as holiday party gifts. Let’s make some toffee!
Please read the recipe notes before beginning.
Chocolate Peanut Butter Toffee
Ingredients
- 1/4 cup roasted salted peanuts (35 gms)
- 1/2 cup butter, at room temperature (115 gms)
- 1/2 cup caster sugar (95 gms)
- salt if using unsalted butter
- 1/4 tsp vanilla extract
- 85 gms 75% dark chocolate, finely chopped
- 5 to 6 tbsps melted creamy peanut butter (I like natural peanut butter here, but any kind is ok)
Instructions
- Before you begin, make sure all your ingredients are measured and ready because once the toffee is cooked, you have to move fast. Place a silicone mat on a large platter or baking tray (non-stick baking paper is ok too, but the mat stays in place). Scatter the peanuts in an even layer on the mat, close together, in a very rough 10x5 rectangle shape.
- Now it’s time to make the toffee. In a medium saucepan (sturdy-bottomed with sides at least 3 inches high; I use steel), combine the butter, sugar, salt and vanilla. Place on low heat and stir with a wooden spoon or silicone spatula until the butter has melted.
- Once melted, stir constantly (especially if using a thinner saucepan) for another 5 to 8 minutes, until the mixture is a deep golden-brown, like the colour of almond skin. It will go from being foamy and pale to darker within minutes so watch it like a hawk and keep stirring so it doesn’t burn or split.
- Immediately pour the hot liquid toffee all over the peanuts and spread evenly to cover the peanuts as quickly as you can because it will start to set almost immediately.
- Sprinkle the finely chopped chocolate over the hot toffee and the pieces will quickly begin to melt. Use a metal spatula or spoon to spread the chocolate in an even layer.
- Let this cool for a couple of minutes, then drop the melted peanut butter in teaspoons all over the chocolate layer, leaving gaps in between. Use a toothpick or the tip of a knife to swirl it around all over.
- Allow to cool at room temperature for about 20 minutes, then place in the fridge for about half an hour until the chocolate has set. Break into pieces with your hands (as big or small as you want) and you’re all done!
- Store in the fridge in an airtight tin for 3 to 4 weeks. (The chocolate isn't tempered and therefore will melt at room temperature especially in warmer climates, so I prefer the fridge.)
