Chocolate Peanut Butter Toffee

Both toffee photos: iStock

Although I cook and bake, I'm not a candymaker. Making candy is more precise and sometimes more dangerous than either cooking or baking. The mixture of ingredients gets very hot, 1st degree burns hot if it accidentally splatters on your skin! Because making candy is more exacting there's also a higher degree of disappointment and failure!

That said, I like toffee and will make this recipe if nobody else steps up. Sometimes called Christmas Crack, my family never consumes it for Christmas, but at other times of the year:

Chocolate Peanut Butter Toffee

Ingredients:

40 Saltine Crackers

2 sticks of butter (= 1 cup)
1 cup packed brown sugar
3/4 cup peanut butter (= 6 ounces)
16 ounces chocolate chips

A garnish of your choosing - See below.

Directions:

1) Line a rimmed baking sheet with parchment paper. (Before parchment paper, a greased sheet of aluminum foil was used). Lay the saltine crackers side by side on top of the parchment paper. Set aside to make the toffee.

2) In a saucepan melt the butter and sugar on medium heat on the stovetop. Stir until the mixture begins to boil. Next, let it simmer for 3 minutes without stirring.

3) Pour and spread the very hot toffee mixture evenly over the crackers then transfer to bake in a preheated 400-degree F oven for 5 minutes or until bubbly.

4) Remove the toffee from the oven, then spoon dollops of the peanut butter evenly over the toffee. Place the tray back inside a hot oven for a minute to help melt and spread the peanut butter over the mixture.

5) Top with chocolate chips. Place the tray back in the oven for another minute to melt and spread the chocolate.

6) Sprinkle the top with any of the following if you wish: white chocolate chips, chopped peanuts, or a sprinkle of sea salt.

7) Freeze the mixture for 1/2 hour or refrigerate for a couple of hours to firm up the toffee.

8) Break the Chocolate Peanut Butter Toffee into pieces. At last, it's ready to eat!

I don't know who added peanut butter or re-named the confectionary treat Christmas Crack, however, it bumped the toffee up a notch to decadence! I prefer it topped with chopped peanuts, but many others like a sprinkle of sea or kosher salt. You decide.

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Homemade Almond Roca

Every December I become a cookie baker, but my friends Cara S. and Michelle K. are the candy makers.  When Cara visits, she brings me a care package of confectionary delights.  And Michelle, who taught Cara about candy making, rivals Willy Wanka and the Chocolate Factory.  When I stop by Michelle's house, she sends me into the candy room, with a festive paper bag in hand, to pick out whatever I want.  Deciding is a hard job, but someone has to do it.  Everything from caramel-nut turtles and peppermint bark to chocolate covered nuts and chocolate chip cookies wrapped around miniature, peanut butter cups are homemade with dark, milk or white chocolate.  Leave it to faithful friends like me to take some of Michelle's inventory off her hands.  It's a waist expanding experience, but my taste buds couldn't be happier.  Below is a recipe for old fashioned Almond Roca.  I hope the candy makers check in.

Almond Roca

Ingredients:

4 sticks butter

4 tablespoons water

2 cups sugar

2 cups slivered or chopped almonds

1 cup chocolate chips

½ cup finely chopped almonds for sprinkling

Makes about 36 servings.

Directions:

1) Before you start, grease an 18” x 13” pan and put it aside.

2) Combine the butter, water and sugar, one at a time, in a saucepan.  The mixture will be runny, “cheesy” and runny/smooth.  Cook on a high flame, stirring constantly through the three stages.  The runny/smooth stage will turn a caramel brown color.  It will be very hot, so be careful.

3) Remove the caramel mixture from the heat, and stir in the chopped almonds.  Combine well.

4) Next spread the caramel-almond “toffee” on the greased cookie sheet.

5) Sprinkle the toffee with chocolate chips.  After the chocolate melts, spread it across the top.

6) And finally, sprinkle the top with additional chopped almonds.

While the candy is still warm and soft, you can score the top to make it break evenly after it cools, or simply wait to break it up into rustic pieces.  Waiting for the candy to cool is the hardest part of all.

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