Ingredients Jump to Instructions ↓

  1. 1 cup light brown sugar, packed

  2. 1 cup (2 sticks) butter, room temperature

  3. 1 large egg

  4. 1 teaspoon vanilla extract

  5. 2 cups all-purpose flour

  6. 1/2 cup miniature chocolate chips

  7. 1/2 cup chopped honey-roasted peanuts

  8. 1-1/2 cups semi-sweet chocolate chips, at room temperature

  9. 2 (1.76 ounces) Butterfinger® Crisp Bars, crushed (see Note)

Instructions Jump to Ingredients ↑

  1. Preheat oven to 325 degrees. Line a 15-1/2- x 10-1/2-inch jellyroll pan with nonstick foil.

  2. In a large bowl, beat brown sugar and butter on medium speed until creamy, about 2 minutes. Add egg and vanilla , beating until combined. Reduce mixer speed to low and beat in flour, half at a time. Stir in miniature chocolate chips and peanuts by hand. Mixture will be thick and sticky.

  3. Spoon mixture into the prepared pan and press into an even layer with the back of a mixing spatula.

  4. Bake 20 to 25 minutes until lightly golden. Do not overbake. The cookie bars should still be a bit soft. Immediately sprinkle with chocolate chips and let rest for 2 minutes to let them melt. Spread the melted chocolate into an even layer and sprinkle with the crushed Butterfinger® pieces. Let cool to room temperature, then refrigerate for 15 to 30 minutes to set chocolate, if necessary. Bring to room temperature to serve.

  5. Cut into bars to serve.

  6. Yield: 36 to 48 bars, depending on cut size Note: Instead of the Butterfinger® candy bar, you may use toffee baking bits or even crushed bits used for ice cream toppers.

  7. Chocolate Nut Toffee Bars Recipe Photo © 2008 Peggy Trowbridge Filippone, licensed to, Inc.


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