Peanut Butter Toffee Bars |Cooking With Amanda

A friend of my mom's gave her a recipe for homemade Skors bars. I've never even had a Skors bar, but my mom made the recipe around Christmastime, and we all loved this treat.

My very first thought after trying this candy was: I have to add peanut butter to it!

It was incredibly easy, and it only took a few minutes to make. It couldn't be simpler, and it's really divine!

It's basically cracker toffee covered in chocolate and peanut butter.

The first step is to cover a cookie sheet with a single layer of crackers. Combine butter and brown sugar in a saucepan, and cook it until it's a nice, thick syrup. Whisk in a little peanut butter.

Pour it over the crackers, pop them in the oven for a few minutes until the syrup gets bubbly, and then slather them with a mixture of melted chocolate and melted peanut butter, while the crackers are still hot. Once the candy sets, you just break it into pieces.

The original recipe calls for club crackers, but I would absolutely 100% suggest Ritz. We didn't have an entire sleeve of either, so my mom made these with half club crackers and half Ritz. It was unanimous that the Ritz are significantly better.

The club crackers are a little cardboard-like and don't really add much to the candy, while the salty and buttery Ritz are much more interesting and tasty. The saltiness cuts through the sweetness of the toffee and chocolate, while the buttery-ness of the crackers is simply more flavorful.

I also prefer this candy with milk chocolate, rather than semi-sweet. The boldness of semi-sweet chocolate is a little overwhelming to the rest of the flavors, but smoother and milder milk chocolate is a perfect complement.

It isn't a fancy dessert, but it's really divine, and it's simple to make. It's a great recipe to keep on hand for those times when you need to pull something together in a time crunch, and you want it to be a crowd-pleaser! This will become a go-to recipe!

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Peanut Butter Toffee Bars Recipe

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Ingredients

40-50 ritz crackers, about 2 sleeves
3/4 cup butter
1 cup brown sugar
1/2 teaspoon baking soda
3/4 cup creamy peanut butter, divided
2 1/2 cups milk chocolate chips

Directions

Preheat oven to 375°F.
Line a 10x15-inch cookie sheet with aluminum foil, and coat with non-stick cooking spray. Place Ritz crackers in a single layer on cookie sheet, covering the entire pan.
In a large saucepan over medium heat, melt the butter.
Add brown sugar and stir, bringing to a boil.
Cook for 2-3 minutes.
Remove from heat, and immediately stir in baking soda, whisking vigorously.
Stir in 1/4 cup peanut butter, and whisk until smooth.
Pour the mixture over crackers, spreading quickly to cover all crackers. This can be tricky because the crackers want to lift and float.
Place pan in the oven for 6-8 minutes, or until the brown sugar mixture is very bubbly and puffy.
In a large microwave-safe bowl, combine chocolate chips and remaining 1/2 cup of peanut butter, microwaving on low heat at 30-second intervals until melted and smooth.
Immediately spread the chocolate-peanut butter mixture evenly onto the candy.
Place in the refrigerator for 20-30 minutes or until set and hardened. Break into pieces.