Peanut Butter Toffee Chocolate Chunk Bars
User Reviews
4.8
12 reviews
Excellent
Peanut Butter Toffee Chocolate Chunk Bars
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Peanut Butter Toffee Chocolate Chunk Bars take all the flavors of a Butterfinger Bar and turn them into an ultra-chewy cookie bar! Studded with chocolate chunks, crunchy toffee bits, and peanut butter goodness with no mixer needed.
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Ingredients
- 4 tablespoons unsalted butter 57 grams
- 1/2 cup peanut butter creamy
- 3/4 cup dark brown sugar 150 grams
- 1 egg at room temperature, plus 1 egg yolk
- 1 tablespoon milk any kind
- 2 teaspoons vanilla extract
- 1 cup all-purpose flour 127 grams
- 1 teaspoon baking powder
- 1/2 teaspoon salt fine sea salt
- 3/4 cup Toffee bits divided
- 4 ounces semisweet chocolate divided, chopped into chunks
- sea salt optional, flaky, for topping
Instructions
- Preheat the oven to 350°F. Line a metal 8 by 8-inch baking pan with parchment paper. Spray with nonstick cooking spray.
- In a large bowl, melt the butter and peanut butter until smooth. Add the sugar to the hot mixture, stirring to combine. Let cool to just warm (about 80°F) before whisking in the egg, egg yolk, milk, and vanilla. Stir in the flour, baking powder, and salt with a rubber spatula. Stir in three-quarters each of the toffee bits and chocolate chunks.
- Press dough evenly into prepared baking pan. Sprinkle with the remaining toffee bits and chocolate chunks.
- Optional/Make-Ahead: For best flavor and texture, cover pan in plastic wrap or aluminum foil and refrigerate overnight or up to 3 days.
- Bake for about 26 minutes, or until the top and edges are golden brown. Remove from oven onto a wire rack. Sprinkle with flaky sea salt. Let pan set for three hours (yes, three hours!) for best flavor and texture before cutting into squares and serving.
- The bars can be stored in an airtight container at room temperature for up to 4 days.
Notes
- *In testing, we found that Peter Pan brand peanut butter didn’t give the bars much PB flavor and, in fact, altered these bars to have a softer, slightly cakey texture.
- I recommend using natural peanut butter for the most prominent peanut butter flavor - just make sure it’s extremely well-stirred before using, with no oily or dry pockets. I like Kirkland Organic (from Costco).
- I highly recommend covering and chilling this dough for 24-72 hours before baking, for deep, rich butterscotch flavors, a wonderfully chewy texture, and a well-pronounced PB flavor.
Genuine Reviews
User Reviews
Overall Rating
4.8
12 reviews
Excellent
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