1 (16 oz) box club crackers
1 c milk chocolate chips (you will use a total of 2 cups)
1 c salted butter, softened to room temperature ((2 sticks, 1/2 lb)
1 cup brown sugar (pack it down in the cup when you measure it)
1 cup milk chocolate chips (this completed the milk chocolate chip total)
2 cups peanut butter chips (a 10 oz bag will do)
1/2 cup chopped salted peanuts (NOT dry roasted – measure AFTER chopping)
Preheat oven to 350 degrees, rack in the middle position.
Line a 10″x15″ cookie sheet with foil. If you have a jellyroll pan, that is perfect. If you do not, use a cookie sheet and turn up the edges of the foil to form sides.
Spray the foil with Pam or another nonstick cooking spray. (You want to be able to peel the foil off later, after the toffee hardens.)
Line the bottom of your pan completely with club crackers, salt side down. (You can break the crackers into pieces to make them fit if you have to.)
Sprinkle 1 (only ONE) cup of milk chocolate chips over the surface of the cracker-lined pan.
Set the jelly roll pan or cookie sheet aside on the kitchen counter while you cook the toffee mixture.
Combine the salted butter with the brown sugar in a medium-sized saucepan. Stir until they are thoroughly mixed.
Set the saucepan on the stovetop and turn the burner to MEDIUM-HIGH, STIRRING CONSTANTLY; Bring the toffee mixture to a boil.
Boil for exactly 5 (five) minutes. Keep that spoon or spatula going! If you do not, your toffee will burn! If the toffee mixture sputters too much, you can reduce the heat a bit. If the mixture begins to lose the boil, you can increase the heat a bit. Just do not stop stirring until you have boiled it for 5 minutes.
At the end of 5 minutes,. pull the saucepan over to a cold burner.
Pour the very hot toffee mixture over the crackers and milk chocolate chips as evenly as you can. Spread it out quickly with a heat-resistant spatula or a frosting knife.
Slide the pan into the oven and bake the toffee at 350 degrees for 10 (ten) minutes.
Remove the pan from the oven, place it on a cold stovetop burner or a wire rack, and sprinkle the peanut butter chips over the top.
Cover the pan with a sheet of foil or an empty cookie sheet. Let everything sit for 2 (two full minutes. This will melt the peanut butter chips.
When 2 (two) minutes have passed, take off the top cookie sheet or foil and spread the melted peanut butter chips as evenly as you can with a heat-resistant spatula, a wooden paddle, or a frosting knife.
Using oven mitts or pot holders, place the pan in the refrigerator to cool, uncovered, for at least 1 (one) hour.
Have a cup of coffee and relax while your toffee is cooling and hardening the refrigerator.
Remember that last cup of milk chocolate chips and the chopped peanuts you have not used yet? Do not worry. They will be used when your creation has cooled and hardened.
Once the hour is up. leave you pan in the refrigerator and pour the milk chocolate chips into a small microwave-safe bowl. (A 2-cup Pyrex measuring cup with a spout works wonders!)
Melt your milk chocolate chips on HIGH heat in the microwave for 1 (one) minute. Then let the bowl sit in the microwave for another minute.
When the minute has passed,. take the bowl out of the microwave and attempt to stir the chips smooth. If you cannot and they are not completely melted, return them to the microwave and heat them in 30-second increments, followed by 30 seconds of standing time, until you can stir them smooth.
Take your hardened toffee out of the refrigerator and quickly drizzle the melted milk chocolate over the top of the cooled peanut butter chip layer. Be sure to let some of the peanut butter chip layer show through.
Sprinkle the chopped peanut over the top of the chocolate drizzle and refrigerate the pan for another 2 hours.
When your chocolate peanut butter toffee has thoroughly chilled, peel it from the foil and break it into random-sized pieces.
