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Peanut Butter Toffee Bark - this is the perfect crack bark recipe! Homemade toffee is baked on matzo crackers and topped with lots of chocolate and peanut butter. It's pure heaven and EVERYONE raves about it.
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5 from 1 vote

Peanut Butter Toffee Bark

Peanut Butter Toffee Bark - this is the perfect crack bark recipe! Homemade toffee is baked on matzo crackers and topped with lots of chocolate and peanut butter. It's pure heaven and EVERYONE raves about it.
Prep Time20 minutes
Cook Time10 minutes
Total Time30 minutes
Course: Dessert
Cuisine: American
Servings: 10 servings
Calories: 491kcal
Author: Dorothy Kern
Cost: $8

Ingredients

  • 3-4 Matzo cracker sheets1
  • 1 cup 2 sticks unsalted butter
  • 1 1/4 cups granulated sugar
  • 2 tablespoons water
  • 1 teaspoon vanilla extract
  • 12 ounces about 2 cups chocolate chips2
  • 1 cup creamy peanut butter

Instructions

  • Preheat oven to 350°F. Line a rimmed baking sheet (approximately 11x16 or something similar) with foil and spray with nonstick cooking spray.
  • Place matzo crackers in a single layer on the cookie sheet, breaking as needed for them to fit. Set aside.
  • Place butter in a medium saucepan and place over medium-low heat. Melt, then add the sugar and water. Stir to combine. Place a candy thermometer in the mixture and bring to a boil. Cook over medium-low heat until the mixture reaches 255°F. Do not stir. The mixture will turn golden brown.
  • Once it reaches 255°F, remove from the heat and stir in the vanilla. Pour over the crackers in prepared pan and spread to coat evenly. Bake for 8 minutes.
  • After 8 minutes, sprinkle the chocolate chips evenly over the hot pan. Place back in the oven for 2 minutes, or until the chocolate chips are melted (but they’ll still be holding their shape). During the 2 minutes, heat peanut butter in a microwave safe bowl for about 30 seconds, or until pourable consistency.
  • Remove pan from the oven. Spread chocolate to coat evenly. Drizzle peanut butter over the top and swirl with a spatula. Chill to set, at least 1 hour. Break apart and serve or store in an airtight container for up to 2 weeks.3

Video

Nutrition

Serving: 1/10th recipe | Calories: 491kcal | Carbohydrates: 41g | Protein: 14g | Fat: 32g | Saturated Fat: 14g | Cholesterol: 49mg | Sodium: 115mg | Fiber: 2g | Sugar: 27g