In my opinion cereal is one of the most underrated baking ingredients, but this holiday season I’m setting things straight. Baking with cereal should be about more than just marshmallow treat bars, and I’ve got the recipe to prove it.
This Peanut Butter Chocolate Toffee Crunch, made with Reese’s Puffs cereal, is a playful take on brickle with a peanut butter and chocolate twist. The cereal gets coated in a sweet stovetop toffee mixture and then baked until the mixture starts to bubble. Once cooled, the texture of the base resembles toffee with a crunchy cereal texture. Finish it off with a chocolate-peanut butter topper, crushed pretzels and salty peanuts and the end result is one out-of-this-world treat.
Peanut Butter Chocolate Toffee Crunch
Ingredients
4 1/2 cups Reese’s® Puffs® cereal
1 cup butter
1 cup firmly packed light brown sugar
1/2 teaspoon vanilla
1 bag (12 oz) semi-sweet chocolate chips, melted
1/2 cup creamy peanut butter
2 cups miniature pretzel twists, coarsely crushed
1/2 cup salted peanuts
Directions
Heat oven to 350F. Line large (15x10x1-inch) rimmed baking sheet or jelly roll pan with cooking parchment paper. Pour out cereal in single layer, clustering cereal together as tightly as possible. Set aside.
In medium saucepan over medium heat, melt butter, stirring frequently. Once butter has melted, add brown sugar, stirring until well combined. Bring to a boil; cook until mixture is dark golden brown, about 5 minutes. Stir in vanilla. Remove from heat and drizzle over cereal, using spatula to spread as needed until all cereal is covered.
Bake 10 minutes. Remove from oven and cool 3 minutes. In medium bowl, stir together the melted semi-sweet chocolate and peanut butter until well combined. Carefully spread chocolate mixture to cover cereal. Sprinkle crushed pretzels and salted peanuts over chocolate.
Refrigerate until chocolate mixture hardens, about 1 hour. Remove toffee from pan. Cut lengthwise into 5 rows, cut each row into four squares.
Cut each square diagonally to form two triangles.
Prep Time: 20 Minutes | Total Time: 1 Hour 30 Minutes | 40 servings
Tip: Store leftover toffee (if you have any!) in a zip-top storage bag at room temperature for up to five days.
Other toffee ideas to check out:
- Christmas Crack Toffee from I Heart Naptime
- Toffee Pretzel Bark from Brown Eyed Baker
- English Toffee from Baked Bree