A delicious Peanut Butter Toffee recipe from Skippy, make this sweet treat for a cold winters eve.
Peanut Butter Toffee Bars
Tis the season... for peanut butter toffee.
Brought to you by SKIPPY® Peanut Butter
- 250 g SKIPPY Super Crunch Peanut Butter Spread
- 115 g butter
- 150 g light brown sugar
- 100 g granulated sugar
- 1 tsp vanilla extract
- 2 large eggs
- 250 g plain flour
- 1/2 tsp salt
- 350 g chocolate chips, divided
- 150 g mini toffee or butterscotch pieces
Heat oven to 180°C. Grease a 33 x 23 x 5 cm Swiss roll tin.
In a large bowl, beat together peanut butter, butter, brown sugar, granulated sugar and vanilla for 5 minutes or until thick and creamy.
Beat in eggs, flour and salt. Stir in half the chocolate chips. Spread evenly into the tin.
Bake bars 25 minutes or until lightly browned. Cool on wire rack; immediately sprinkle with remaining chocolate chips. Let stand for 5 minutes.
Evenly spread melted chocolate; sprinkle with mini toffee or butterscotch pieces.
Cool completely. Cut into bars to serve.