Thick and Chewy Peanut Butter, Chocolate and Toffee Bars

Do you read Cookies & Cups?  If not, you need to.

Not only is Shelly hilarious, but she also makes the most delicious and fun desserts in every.single.post.  I can not stop drooling over her Chubby Hubby Bars or Pumpkin Dump Cake.  Really, I should have an email folder dedicated to the recipes from her blog that I send myself.  Either that or I should move in with her.

That wouldn’t be creepy.

So when I saw her Chocolate Toffee Bars I immediately added them to my must make list.  I put a bit more emphasis on the peanut butter in the recipe and was thrilled with how they came out.

The only problem was, they are too good.  I’m not kidding.  I couldn’t keep myself from eating these as soon as they came out of the oven.  The only thing that saved me was knowing I had to donate some to a LCC Foundation raffle.

I think from now on, I need someone to come and remove desserts from my apartment immediately after photographing them for the blog.  Any takers?

Thick and Chewy Peanut Butter, Chocolate and Toffee Bars
Makes 24 bars

Peanut Butter Toffee Crust
Ingredients:
5 tablespoons unsalted butter, melted
1 1/2 cup Nutter Butter crumbs (~10 cookies)
1/2 cup toffee bits

Directions:
Pre-heat oven to 350 degrees and grease a 13X9 pan with butter or cooking spray; set aside
Combine melted butter, cookie crumbs and toffee bits
Press crust mixture into pan; crust will be very thin
Bake for about 10 minutes or until crust is a nice medium shade of gold

Chocolate Peanut Butter Filling

Ingredients:
1 1/2 cup peanut butter chips
1 cup semi-sweet chocolate chips
1 14-ounce can sweetened condensed milk (any fat content will do)
1 tablespoon unsalted butter

Directions:
While crust is baking, combine chocolate and peanut butter chips, sweetened condensed milk and butter in a medium saucepan over low heat
Stir ingredients together until melted and remove from heat
Pour evenly over prepared crust; set aside

Cookie Topping

Ingredients:
2 1/2 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
2 sticks (1 cup) unsalted butter, softened at room temperature
1/2 cup granulated sugar
1 cup light brown sugar, packed
2 large eggs
1 teaspoon vanilla
1 cup toffee bits
3/4 cup semi-sweet chocolate chips

Directions:
Whisk together flour, baking soda and salt; set aside
With an electric mixer, beat together butter and sugars at high speed
Mix in eggs and vanilla until well combined
Reduce speed to low and stir in flour mixture
Stir in toffee bits and chocolate chips
Once combined, drop dough by large spoonfuls over the filling
Bake for 25-30 minutes or until topping is lightly browned
Allow to cool before serving

Adapted from Cookies and Cups who originally adapted the recipe from Making Memories

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