SPECIAL OFFER: - Limited Time Only!
(The ad below will not display on your printed page)

« Back | Print Print | Page | 3x5 | 4x6 | New BHG Cookbook
Select a size and use your browser's print button to print the page.

This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Peanut Butter and Toffee Bars

Yield: 24 bars
Prep 20 mins Bake 350°F 15 mins Cool 2 hrs
Peanut Butter and Toffee Bars
Ingredients
  • 1 1/2  cups  quick-cooking oats
  • 3/4  cup  all-purpose flour
  • 2/3  cup  packed brown sugar
  • 1/4  teaspoon  baking soda
  • 1/3  cup  butter
  • 1/3  cup  creamy peanut butter
  • 16  ounces  dark chocolate, chopped
  • 2/3  cup  creamy peanut butter
  • 1  cup  toffee pieces
Directions

1. Preheat oven to 350 degrees F. Line a 13x9x2-inch baking pan with foil, extending foil over the pan edges. Set aside. In a large bowl, stir together oats, flour, brown sugar, and baking soda; set aside. In a small saucepan, stir together the butter and 1/3 cup peanut butter. Heat over low heat until melted and smooth. Add the melted peanut butter mixture to the dry mixture. Stir until well combined. Press mixture evenly into bottom of prepared pan. Bake in the preheated oven for 15 minutes or until golden brown. Place pan on a wire rack.

2. In a large saucepan, combine dark chocolate and 2/3 cup peanut butter. Heat over low heat until melted and smooth, stirring occasionally. Spread chocolate mixture evenly over warm crust. Sprinkle toffee pieces evenly over the chocolate mixture. Cool in the pan on a wire rack for 2 hours or until chocolate sets. Using the edges of the foil, lift the uncut bars out of the pan. Cut into bars. Makes 24 bars.

From the Test Kitchen
  • Place bars in a single layer in an airtight container; cover. Store in the refrigerator for up to 3 days.

What did you think of this recipe? Share your thoughts and rate it now.
« Back to Recipe