Chocolate Topped Peanut Toffee Bars Cookie Mix
Indulge in the rich, irresistible decadence of these Chocolate Topped Peanut Toffee Bars! This easy-to-make treat combines a buttery cookie base with a delightful crunch from chopped peanuts and sweet toffee bits, all topped with a luscious layer of velvety, melted semi-sweet chocolate. Perfectly balanced with sweet and salty flavors, these bars are baked to golden perfection in just 25 minutes and finished with a creamy chocolate ganache topping that hardens beautifully in the fridge. Whether you’re whipping up a quick dessert for a crowd or simply craving a decadent snack, this recipe delivers 24 bars of pure bliss that can be enjoyed fresh or stored for later. A must-try dessert recipe for anyone who loves chocolate, toffee, and peanut-packed goodness!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 1 cup Brown sugar, packed
- 1 cup Unsalted butter, melted
- 1 large Egg
- 1 teaspoon Vanilla extract
- 1.5 cups Toffee bits
- 1 cup Salted peanuts, chopped
- 1.5 cups Semi-sweet chocolate chips
- 0.25 cups Heavy cream
Instructions
Preheat your oven to 350°F (175°C) and line a 9x13-inch baking dish with parchment paper, leaving some overhang on the sides for easy removal later.
In a large mixing bowl, combine the all-purpose flour and brown sugar. Stir until well blended.
Add the melted butter, egg, and vanilla extract to the dry ingredients. Mix thoroughly until a soft dough forms.
Press the dough evenly into the prepared baking dish to form the base for the bars.
Sprinkle the toffee bits and chopped peanuts evenly over the surface of the dough, pressing them gently into the dough so they adhere.
Bake in the preheated oven for 20-25 minutes, or until the edges are golden brown and the center is set.
Remove the baking dish from the oven and let it cool completely on a wire rack.
In a small saucepan, heat the heavy cream over low heat until it just starts to simmer (do not boil). Remove from heat and add the semi-sweet chocolate chips. Let sit for 2 minutes, then stir until the chocolate is completely melted and smooth.
Pour the melted chocolate over the cooled cookie bars, spreading it evenly with a spatula.
Place the baking dish in the refrigerator for 1-2 hours, or until the chocolate topping is firm.
Once set, use the parchment paper overhang to lift the bars out of the pan. Place on a cutting board and slice into 24 bars.
Serve immediately or store in an airtight container at room temperature for up to 5 days.
Nutrition Facts
Calories |
7418 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 442.1 g | 567% | |
| Saturated Fat | 246.4 g | 1232% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 916 mg | 305% | |
| Sodium | 1406 mg | 61% | |
| Total Carbohydrate | 814.6 g | 296% | |
| Dietary Fiber | 31.5 g | 112% | |
| Total Sugars | 551.3 g | ||
| Protein | 90.6 g | 181% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 595 mg | 46% | |
| Iron | 24.4 mg | 136% | |
| Potassium | 1693 mg | 36% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
