I am a quite a fan of any recipe for a bar that involves peanut butter and chocolate. Though I’ve never been a huge toffee fan, I recently tried making English Toffee and found that I actually quite like it! That being said, I was pretty sure this recipe was going to be a keeper.
- 2/3 c. butter, room temperature
- 1 c. packed brown sugar
- 1/3 c. dark corn syrup
- 1 tsp. vanilla extract
- 4 c. quick-cooking rolled oats
- 1 package milk chocolate chips
- 2/3 c. chunky peanut butter
- 1 c. English Toffee bits
- Preheat oven to 350 degrees. Grease a 13×9-inch pan and set aside.
- In a bowl, cream butter and brown sugar. Beat in corn syrup and vanilla. Mix in oats and press into prepared pan. Bake in preheated oven 12 to 15 minutes until lightly browned.
- Place on rack to cool completely.
- Place chocolate chips and peanut butter in a bowl and microwave until melted. Stir to combine. Spread over oatmeal crust. Sprinkle chocolate mixture with toffee bits. Chill in refrigerator.
- Allow to stand at room temperature at least 30 minutes before slicing into bars.
The only variation I did of the above recipe was to use brown butter instead of room temperature butter. Perhaps because of this swap, these bars were THE DEVIL to get out of the pan. The absolute DEVIL. (And, no, I did not skip the step of greasing the pan.
Other than the ridiculously long time it took me to get the bars out of the pan, this recipe is awesome for its sheer simplicity. I would make it again and try it with room temperature butter this time, just to see if it’s still the DEVIL to get out of the pan.
I plan on taking these bars to work to share with coworkers – I think they’ll be pleased!
(Note: I took these bars to work. The verdict? My boss told me they were the best bar I’ve ever made (and she’s in love with my Peanut Butter Pleasure Surprise Bars made for her birthday), my buddy and fellow foodie, Micah, told me the bars were like crack, and Joel, who got the very last bar, couldn’t even speak after eating it.)