Peanut Butter Toffee Bars (Print Version)
# Ingredients:
01 -
57 grams unsalted butter
02 -
135 grams creamy peanut butter
03 -
150 grams dark brown sugar
04 -
1 large egg at room temperature
05 -
1 egg yolk at room temperature
06 -
1 tablespoon milk, any kind
07 -
2 teaspoons vanilla extract
08 -
127 grams all-purpose flour
09 -
1 teaspoon baking powder
10 -
1/2 teaspoon fine sea salt
11 -
128 grams toffee bits, divided
12 -
113 grams semisweet chocolate, chopped into chunks, divided
13 -
Flaky sea salt for topping (optional)
# Instructions:
01 -
Preheat the oven to 350°F. Line a metal 8 by 8-inch baking pan with parchment paper. Spray with nonstick cooking spray.
02 -
In a large bowl, melt the butter and peanut butter until smooth. Add the sugar to the hot mixture, stirring to combine. Let cool to about 80°F before proceeding.
03 -
Whisk in the egg, egg yolk, milk, and vanilla into the cooled mixture until well combined.
04 -
Stir in the flour, baking powder, and salt with a rubber spatula. Fold in three-quarters of the toffee bits and chocolate chunks.
05 -
Press the dough evenly into the prepared baking pan. Sprinkle with the remaining toffee bits and chocolate chunks.
06 -
For best flavor and texture, cover the pan with plastic wrap or aluminum foil and refrigerate overnight or up to 3 days.
07 -
Bake for about 26 minutes or until the top and edges are golden brown. Remove from the oven onto a wire rack.
08 -
Sprinkle with flaky sea salt, if desired. Let the pan set for three hours for optimal flavor and texture before cutting into squares and serving.
09 -
Store the bars in an airtight container at room temperature for up to 4 days.
# Notes:
01 -
For the strongest peanut butter flavor, use natural peanut butter that is well-stirred to ensure consistent texture.
02 -
Chilling the dough for 24-72 hours enhances the butterscotch notes and chewy texture.