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peanut butter cookie bars cut into squares, ready to serve.
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Peanut Butter Toffee Chocolate Chunk Bars

Peanut Butter Toffee Chocolate Chunk Bars take all the flavors of a Butterfinger Bar and turn them into an ultra-chewy cookie bar! Studded with chocolate chunks, crunchy toffee bits, and peanut butter goodness with no mixer needed.
Course Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 26 minutes
Inactive time (required) 3 hours
Total Time 3 hours 46 minutes
Servings 9 large or 16 small bars
Author Tessa Arias

Ingredients

  • 4 tablespoons (57 grams) unsalted butter
  • 1/2 cup (135 grams) creamy peanut butter*
  • 3/4 cup (150 grams) dark brown sugar
  • 1 large egg + 1 egg yolk, at room temperature
  • 1 tablespoon milk, any kind
  • 2 teaspoons vanilla extract
  • 1 cup (127 grams) all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon fine sea salt
  • 3/4 cup (128 grams) toffee bits, divided
  • 4 ounces (113 grams) semisweet chocolate, chopped into chunks, divided
  • Flaky sea salt for topping, optional

Instructions

  • Preheat the oven to 350°F. Line a metal 8 by 8-inch baking pan with parchment paper. Spray with nonstick cooking spray.
  • In a large bowl, melt the butter and peanut butter until smooth. Add the sugar to the hot mixture, stirring to combine. Let cool to just warm (about 80°F) before whisking in the egg, egg yolk, milk, and vanilla. Stir in the flour, baking powder, and salt with a rubber spatula. Stir in three-quarters each of the toffee bits and chocolate chunks.
  • Press dough evenly into prepared baking pan. Sprinkle with the remaining toffee bits and chocolate chunks.
    • Optional/Make-Ahead: For best flavor and texture, cover pan in plastic wrap or aluminum foil and refrigerate overnight or up to 3 days.
  • Bake for about 26 minutes, or until the top and edges are golden brown. Remove from oven onto a wire rack. Sprinkle with flaky sea salt. Let pan set for three hours (yes, three hours!) for best flavor and texture before cutting into squares and serving.
  • The bars can be stored in an airtight container at room temperature for up to 4 days.

Notes

*In testing, we found that Peter Pan brand peanut butter didn’t give the bars much PB flavor and, in fact, altered these bars to have a softer, slightly cakey texture.
I recommend using natural peanut butter for the most prominent peanut butter flavor - just make sure it’s extremely well-stirred before using, with no oily or dry pockets. I like Kirkland Organic (from Costco).
I highly recommend covering and chilling this dough for 24-72 hours before baking for a deeper, rich butterscotch flavor, chewier texture, and more pronounced PB flavor.

Recipe Link

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