12 Servings
20 Minutes
Allergens
I’ve been using Estee Kafra’s toffee bars as my go-to recipe when I need to send someone a food gift. I recently made some adaptations, and this new version is even more addictive, (if that’s possible)! The sweet and salty combo keeps you coming back for more. It is so simple to make, and freezes fabulously! Enjoy!
Yields 1 cookie sheet.
Preheat oven to 375 degrees Fahrenheit (190 degrees Celsius). Line a baking sheet with silver foil and Gefen Parchment Paper.
Line up the 12 graham crackers on the cookie sheet.
In a pot, melt margarine and sugar together until smooth. Add peanut butter and mix until fully incorporated.
Pour over graham crackers and with a spoon cover the entire surface.
Bake on upper rack for eight minutes.
While the graham crackers are baking, melt the chocolate chips, either in a microwave or double boiler.
Allow graham crackers to cool for five minutes, pour white chocolate over and completely cover the entire surface. Sprinkle peanuts all over. Allow to harden fully. (You can freeze it to speed this up.)
Crack into bite-sized pieces and hide it immediately!
Yum!!! made these for mishloach manos and it was a hit!!
Can this be made with dark chocolate chips? It doesn’t specify what color in the recipe, but the video shows white chocolate chips? Will this be good using dark chocolate chips?
Yes, you can use either!
heavenly!