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.
Servings 9 large or 16 small bars
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 deep, rich butterscotch flavors, a wonderfully chewy texture, and a well-pronounced PB flavor.