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Peanut Butter Toffee Bark is the most amazing peanut butter treat you could ever have. It’s a crispy, buttery perfection ready in less than 30 minutes. Beware – if you make this while you are alone, you ‘ll be tempted to eat the whole pan (but don’t worry, no one has to know).
Sometimes the best things in life are simple. This 5 ingredient recipe is just that. Made with chocolate, homemade caramel and peanut butter, it just can’t get any better.
This Peanut Butter Toffee Bake is the best kind of snack you can make, and with the holidays right around the corner, you’ll be sure to make a batch of these at least once a week between now and January.
The creamy Peter Pan Simply Ground Peanut Butter with a bit of crunch literally adds depth to both its taste and texture, making this a mouthwatering recipe. Literally, I am salivating just thinking about them. I would go eat one, but I just ate ten of them. I’m seriously thinking about throwing the rest out to keep me from eating them all.
Find this Peter Pan Simply Ground Peanut Butter at Walmart (click here for coupon).
My favorite thing about this peanut butter is that you don’t need to stir it. A bit of crunch adds a great nutty texture without over loading you with giant chunks of nuts. I love it. Are you a crunchy or creamy peanut butter eater? Take this quiz to find out. And while you’re at Walmart picking up this peanut butter, head a few isles over for the chocolate chips and Saltines. Only a few required ingredients will bring you to these blissful bites of Peanut Butter Toffee Bark.
Tis’ the season to snack on this Peanut Butter Toffee Bark. I hope you get to enjoy it with friends and family. Remember, it’s also the season for sharing, so whip up a batch or two and take them over to the ones you care about.
- 40-50 soda crackers
- 1 cup butter
- 1 cup light brown sugar
- 2 cups semisweet chocolate chips
- 1 1/3 cups Peter Pan Simply Ground Peanut Butter
Preheat the oven to 425 degrees F.
Line 1 large jelly roll pan with aluminum foil and then spray the foil covered pan with nonstick oil. Arrange the soda crackers salt-side up in a single layer; set aside.
In a medium saucepan, add butter and brown sugar, and stir over medium heat. Let it come to a boil and simmer until it turns a caramel color. This only takes a few minutes. Immediately remove from the heat and slowly pour the caramel over the crackers. Make sure to evenly coat the crackers. Place the pan in the oven and bake for 4-5 minutes, or until the caramel starts to get all bubbly.
While it is cooking, add chocolate chips and peanut butter to a microwave safe bowl and heat for 1 minute. Stir and heat again for 1 minute until mixture is melted and smooth. Set aside.
Once it is bubbly, remove the pan from the oven. Slowly pour the chocolate/peanut butter mixture evenly over the caramel saltines. Once you pour all the chocolate, make sure to evenly spread it with a butter knife.
Transfer the pan to the freezer for 20 minutes, or until completely hard and cold. Once they are chilled, break up into pieces like pictured. Store in an airtight container. We prefer to store them in the fridge, but they will be fine at room temp.
Recipe Adapted from Trisha Yearwood’s Sweet & Saltines recipe