Peanut Butter Chocolate Covered Toffee Crunch

  • Serves: Makes about 1 1/2 to 2 pounds
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Forget about counting calories when you make this candy. The combination of chocolate and peanut butter, with a touch of salt, is absolutely sinful. Plus, the added almonds add a flavorful and crunchy touch.

1 cup sugar
1/2 cup light corn syrup
1/4 teaspoon salt

3/4 cup natural creamy peanut butter in the jar, well stirred; measure in dry measuring cup and level to rim
1 cup blanched almonds, chopped divided; measure 1 cup whole almonds and then chop
1 teaspoon baking soda

1 cup semisweet chocolate chips

1. Line a 13 x 9 x 2-inch sheet pan with a silpat mat or butter the pan; do not use parchment or waxed paper. Set aside.

Place chopped almonds on a cookie sheet and toast in a 375 degrees F preheated oven for 5 to 10 minutes, or until they turn a light golden brown, tossing occasionally. Set aside.

2. Stir sugar, corn syrup, and salt together in 2-quart microwaveable glass bowl with large spoon until blended.

3. Microwave on HIGH (100%) for 7 to 8 minutes or until syrup is pale yellow. NOTE: CANDY IS VERY HOT. HANDLE CAREFULLY; DO NOT TOUCH THE HOT MIXTURE.

4. Stir in peanut butter and 2/3 cup almonds. Microwave 1 to 2 minutes more or until nuts are lightly browned.

Immediately stir in baking soda until foamy. 

5. Quickly pour the hot sugar mixture into prepared pan; spread evenly with a heatproof rubber spatula into a rough rectangular shape about 1/4-inch thick.

6. While the mixture is still hot, sprinkle the chocolate morsels on top. Wait until the start to melt from the heat of the toffee, taking about two minutes, and then spread with a clean heat-proof rubber spatula so they cover the toffee.

7. Immediately sprinkle with remaining 1/3 cup almonds. Lightly press the almonds down into the chocolate with a clean heatproof rubber spatula. Let sit for about 10 minutes until cool and then refrigerate for about 30 minutes for the chocolate to set.

8. Remove from the refrigerator and peel the toffee from the baking mat. (If using a buttered sheet, give the baking sheet a slight twist to "pop" the toffee loose.) Working quickly, break toffee apart into large pieces.

Place in an airtight container and store at the cool side of room temperature or in the refrigerator.

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