100_4300Warning–this recipe, unlike most I share on my site, is not dairy free or gluten free.

We went to my mom’s for the weekend to help her as she recovers from knee replacement surgery.  She loves sweets, so my son decided to make her a recipe from a cookbook he borrowed from the library, The Magic of Peanut Butter.

(Side note, the kid must love to torture himself!  None of the recipes are suitable for dairy free or gluten free living, but he brought it to grandma’s, and he made her this dessert that smells lovely.)  Not that the kids or I know how it tastes, but judging from the way my mom, aunt, and husband ate this, it’s delicious!

Peanut Butter Toffee Bars

1 cup creamy peanut butter
1/2 cup butter
3/4 cup firmly packed light brown sugar
1/2 cup granulated sugar
1 tsp. vanilla extract
2 eggs
2 cups all-purpose flour
1/2 tsp. salt
1 pkg (12 oz.) semi-sweet chocolate chips (we used butterscotch chips instead)
1 cup toffee bar bits


Preheat oven to 350 degrees.  Grease 13 x 9 inch baking pan; set aside.

In large bowl, with electric mixer, beat peanut butter, butter, brown sugar, granulated sugar and vanilla until thick and creamy, about 5 minutes.  Beat in eggs, then flour blended with sat.

Stir in 1 cup chocolate chips.  Evenly spread into prepared pan.

Bake 25 minutes or until lightly browned.  Remove from oven to wire rack and immediately sprinkle with remaining chocolate chips.  Let stand 5 minutes.

Evenly spread melted chocolate, then sprinkle with toffee bar bits; cool completely.  To serve, cut into bars.

I shared this post at Tempt My Tummy Tuesday , Try a New Recipe Tuesday, Tuesday’s Table, Kids in the Kitchen, How to Tuesday, and The Gathering Spot.

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