Peanut Butter Chocolate Toffee Crunch

By ldelmas

Ingredients

• 4 1/2 4 1/2 1/2 cups Reese's® Puffs® cereal
• 1 1 1 cup butter
• 1 1 1 cup packed light brown sugar
• 1/2 1/2 1/2 teaspoon vanilla
• 1 1 1 bag (12 oz) semisweet chocolate chips, melted*
• 1/2 1/2 1/2 cup creamy peanut butter
• 2 2 2 cups miniature pretzel twists, coarsely chopped
• 1/2 1/2 1/2 cup salted peanuts

Details

Servings 1
Cooking time 90mins
Adapted from bettycrocker.com

Preparation

Step 1

1
Heat oven to 350°F. Line 15x10x1-inch pan with cooking parchment paper. Evenly pour cereal in an even layer in pan, clustering cereal tightly. Set aside.

2
In 2-quart saucepan, melt butter over medium heat. Add brown sugar, stirring until well blended. Heat to boiling; cook about 5 minutes or until dark golden brown. Remove from heat. Stir in vanilla. Drizzle over cereal; using spatula, spread evenly over cereal.

3
Bake 10 minutes. Cool 3 minutes.

4
Meanwhile, in medium bowl, stir melted chocolate and peanut butter until well blended. Drizzle over cereal; spread in an even layer. Sprinkle with pretzels and peanuts. Press into chocolate mixture.


5
Refrigerate about 1 hour or until chocolate is set. Remove from pan; cut into 5 rows by 4 rows. Cut each square diagonally into 2 triangles.
*To melt chocolate chips, place in medium microwavable bowl; microwave uncovered on High 1 minute, stirring every 15 seconds, until melted and smooth.