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Chocolate Peanut Toffee

Source of Recipe


Kathy Casey






List of Ingredients



• Butter for greasing foil
  
• 1 cup sugar
  
• 3 Tbsp water
  
• 2 sticks (1 cup) salted butter
  
• 3/4 cup semisweet chocolate chips
  
• 2 Tbsp creamy peanut butter
  
• 1/2 cup chopped, dry-roasted, salted peanuts
  






Instructions



1. Line an 8-inch square pan with foil, then butter the foil.
   
   
2. In a heavy pan, combine sugar, water and butter; place over medium-high heat. Cook, without stirring, to 300º F on a candy thermometer (hard-crack stage). The mixture will be very foamy and cinnamon-colored. Remove from heat and pour into a foil-lined pan; carefully tilt to distribute evenly, if necessary. Let sit, undisturbed, for about 6 minutes.
   
   
3. Sprinkle evenly with chocolate chips, then dollop with peanut butter in 9 small dabs. Let sit for 4 to 5 minutes, until chocolate looks melty.
   
   
4. Using a rubber spatula and working with a light touch just on the surface, carefully smooth the chocolate chips in an even layer, swirling in the peanut butter. Be sure to get into the corners. Sprinkle top with chopped peanuts. Let sit overnight, uncovered, to harden.
   
   
5. Remove from the pan and cut or break into about 16 pieces. Store at room temperature in a tightly covered tin for up to 3 weeks.
   
   Makes about 1-1/2 pounds candy or 16 pieces.