Grand Prize-Winning Recipe 2007! Potato chips are the secret ingredient that keep sweet in balance with salty in a candy-like toffee bar.
Chocolate-Topped Peanut-Toffee Bars
- Prep Time 30 min
- Total 3 hr 15 min
- Servings 32
- Ingredients 9
Ingredients
Cookie Base
- 1 pouch (1 lb 1.5 oz) Betty Crocker™ peanut butter cookie mix
- 3 tablespoons vegetable oil
- 1 tablespoon water
- 1 egg
Filling
- 1 cup butter, cut into small pieces
- 1 cup packed brown sugar
- 1 1/2 cups lightly crushed potato chips
- 1 cup salted peanuts
Topping
- 1 bag (12 oz) semisweet chocolate chips (2 cups)
Instructions
-
Step1Heat oven to 350°F. Spray bottom and sides of 13x9-inch pan with cooking spray.
-
Step2In large bowl, stir cookie base ingredients until soft dough forms. Press dough in bottom of pan. Bake 10 minutes or just until dough is set.
-
Step3Meanwhile, in 1-quart saucepan, melt butter over medium heat. Stir in brown sugar. Heat to boiling, stirring frequently. Boil 1 minute, stirring constantly.
-
Step4Sprinkle potato chips and peanuts over partially baked base. Pour brown sugar mixture over chips and peanuts. Bake 15 minutes longer or until surface is bubbly.
-
Step5Sprinkle chocolate chips evenly over chips and peanuts; return to oven for 2 minutes to soften chocolate. Spread chocolate over filling. Cool completely, about 2 hours. Refrigerate 30 minutes or until chocolate is set. For bars, cut into 8 rows by 4 rows. Store covered at room temperature.
Nutrition
260
Calories
16g
Total Fat
3g
Protein
26g
Total Carbohydrate
19g
Sugars
Nutrition Facts
Serving Size: 1 Bar
- Calories
- 260
- Calories from Fat
- 140
- Total Fat
- 16g
- 24%
- Saturated Fat
- 7g
- 34%
- Trans Fat
- 0g
- Cholesterol
- 20mg
- 7%
- Sodium
- 150mg
- 6%
- Potassium
- 120mg
- 3%
- Total Carbohydrate
- 26g
- 9%
- Dietary Fiber
- 1g
- 5%
- Sugars
- 19g
- Protein
- 3g
% Daily Value*:
- Vitamin A
- 4%
- 4%
- Vitamin C
- 0%
- 0%
- Calcium
- 0%
- 0%
- Iron
- 4%
- 4%
Exchanges:
0 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1/2 High-Fat Meat; 2 1/2 Fat;Carbohydrate Choice
2Tips from the Betty Crocker Kitchens
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