Peanut Butter Toffee Recipes

Steps:

• Position oven racks in the upper and lower thirds of the oven and preheat to 375 degrees F. Line 2 baking sheets with parchment.
• For the cookie dough: Whisk together the flour, salt and baking soda in a medium bowl.
• Beat the granulated sugar and butter in a large bowl with an electric mixer on medium speed until light and fluffy, about 3 minutes. Beat in the egg until combined. Beat in the peanut butter and vanilla until smooth and creamy. Add the flour mixture and mix on low until well combined.
• For the add-ins: Stir in the toffee bits with a wooden spoon until just combined.
• For the filling: Scoop 2 level tablespoons cookie dough into the palm of your hand and flatten into a 2-inch round. Stack 3 chocolate rectangles in the center of the round, then top with 1 additional level tablespoon cookie dough. Press and mold the cookie dough so that it completely covers the chocolate. Flatten the cookie slightly so it is about 1 inch tall. Repeat with the remaining cookie dough and chocolate rectangles to make about 14 cookies total (you will have leftover chocolate pieces). Divide the cookies between the prepared baking sheets.
• Bake, rotating the baking sheets top to bottom and front to back halfway through cooking, until the tops are puffed and the undersides are lightly browned, about 14 minutes. Cool the cookies on the baking sheets set over cooling racks for 5 minutes. Lightly dust the tops of the cookies with confectioners' sugar, then serve while still warm.

Steps:

• HEAT oven to 375 degrees F. Line baking sheets with parchment paper. Combine peanut butter, shortening, brown sugar, milk and vanilla in large bowl. Beat at medium speed of electric mixer until well blended. Add egg. Beat just until blended.
• COMBINE flour, baking soda, salt and cinnamon in medium bowl. Add to creamed mixture at low speed. Mix just until blended. Stir in toffee bits. Add chocolate hazelnut spread, swirling gently with spatula. Do not over mix. Drop by rounded tablespoonfuls 2-inches apart onto prepared baking sheet.
• BAKE 8 to 10 minutes, or until edges begin to brown. Cool 2 minutes on baking sheet. Remove to wire racks to cool completely.

Steps:

• In a mini food processor or blender, process 1 cup oats until ground fine.
• Mix together ground oats, remaining 1/2 cup whole oats, flour, baking powder, baking soda and salt.
• In a Kitchen Aide mixer (or whatever you have) beat together the softened butter and both sugars until light and fluffy.
• Add in eggs, one at a time, the vanilla and peanut butter.
• Mix well until smooth and creamy.
• Mix in the flour mixture until combined.
• Fold in swirl chips and toffee bits.
• Heat oven to 325°F.
• With an ice cream scoop (about 1/4 cup size) place 1 scoop on lightly greased baking sheet about 2 inches apart.
• Bake cookies for about 16-18 minutes or until golden brown.
• Cool cookies for 5 minutes and transfer to racks to cool completely.
• Cookies will be about 3 1/2 - 4 inches wide.

Steps:

• In a large bowl, combine the sugar, butter, corn syrup, cinnamon, salt and nutmeg. Add peanuts; toss to coat. Transfer to a greased 15x10x1-in. baking pan. , Bake at 300° for 20-25 minutes or until bubbly and golden brown, stirring once. Cool on a wire rack; break apart if necessary. Store in an airtight container.

Steps:

• Butter baking pan and put on a heatproof surface.
• Bring butter, sugar, and salt to a boil in a 4- to 5-quart heavy pot over medium-high heat, whisking until smooth, then boil, stirring occasionally, until mixture is deep golden and registers 300°F (hard-crack stage) on thermometer, 15 to 20 minutes.
• Immediately stir in whole peanuts, then carefully pour hot toffee into center of baking pan. Spread with spatula, smoothing top, and let stand 1 minute, then immediately sprinkle chocolate on top. Let stand until chocolate is melted, 4 to 5 minutes, then spread over toffee with cleaned spatula. Sprinkle evenly with chopped peanuts, then freeze until chocolate is firm, about 30 minutes. Break into pieces.

Steps:

• Heat peanut butter over lowest heat on electric stove or in a double boiler on gas range.
• Cook syrup, sugar and water to 260 degrees.
• Remove from heat, add warm peanut butter and quickly stir until completely blended.
• Immediately spread as thinly as possible on a cookie sheet.
• Break into pieces and dip in chocolate.

Steps:

• Preheat oven to 350. In a medium bowl, whisk together flour, baking soda, and salt.
• In a large bowl, with an electric mixer on high speed, beat butter and sugar until light and fluffy. Add peanut butter and egg; beat until smooth. With mixer on low, gradually add flour mixture. Stir in toffee.
• Using 1 level tablespoon batter per cookie, drop onto baking sheets, about 1 inch apart; flatten slightly with floured fingertips. Bake until edges are golden brown, 16 to 18 minutes, rotating sheets halfway through. Transfer cookies immediately to a wire rack to cool completely.

Steps:

• Put the peanut butter, butter and sugar in a food processor. Pulse until it comes together. Add the toffee and pulse again. Remove and, using the palms of your hands, roll mixture into small balls. Place on a tray. Chill for 30 mins.
• Melt the chocolate in a heatproof bowl in the microwave on High for 1 min or set over a pan of boiling water (make sure the bowl doesn't touch the water). Using a fork, dip the balls, one at a time, until half covered in chocolate. Roll in the peanuts. Put on a tray lined with baking parchment and leave to harden (about 2 hrs).
• Store between layers of baking parchment in a covered container and keep chilled. Will keep for 1 week in an airtight container.

Steps:

• Heat oven to 350ºF.
• Line 13x9-inch pan with foil, with ends of foil extending over sides. Combine first 4 ingredients in medium bowl. Cook butter and 1/3 cup peanut butter in small saucepan on medium-low heat 4 to 5 min. or until butter is melted and mixture is well blended, stirring occasionally. Add to oats mixture; mix well. Press onto bottom of prepared pan. Bake 15 min. or until golden brown.
• Cook chocolate and remaining peanut butter in saucepan on medium-low heat until chocolate is completely melted and mixture is well blended. Spread over warm crust; sprinkle with toffee bits.
• Let stand 2 hours or until chocolate is firm. Use foil handles to remove dessert from pan before cutting into bars.

Steps:

• Preheat oven to 350 degrees F.
• Sift together flour and baking soda.
• Cream together butter, sugar, brown sugar, and vanilla.
• Add eggs one at a time.
• Add toffee pieces to mixture.
• Mix creamed mixture and dry mixture together.
• Use rounded tablespoon to measure dough.
• Place dough at least 2 inches apart on baking sheet.
• Bake for 10 to 12 minutes.
• *If you have time to chill the dough before baking, do so! You will have cookies that are crisp on the outside and chewy on the inside.

Steps:

• Pop one package of microwave popcorn, and pour into a large grocery bag, reserving a small bowl of popcorn so there is lots of toffee to go around.
• Pour one cup of peanuts over popcorn.
• Microwave second bag of popcorn, and pour into bag over other popcorn and peanuts.
• In a microwavable glass bowl, stir together butter, brown sugar and corn syrup.
• Microwave for three minutes.
• Immediately after removing from microwave, stir in baking soda (it will foam a bit) Pour this mixture into the paper bag over the popcorn/peanuts and shake.
• Microwave for one minute.
• Remove bag and shake up.
• Microwave for one more minute.
• Pour Toffee Popcorn/Peanuts out on wax paper, foil or on trays.
• Throw out bag immediately so dog does not eat it!

Steps:

• In large bowl, combine sugar, butter, corn syrup, cinnamon, salt, and nutmeg. Add peanuts, toss to coat. Transfer to 15x10x1 inch baking pan.
• Bake at 300 for 20-25 minutes or until bubble and golden brown, stirring once. Be sure to keep an eye on these. Cool on wire rack; break apart if necessary. Store in an airtight container.