Chocolate Peanut Butter Toffee Bars

A terrible thing has happened.

My husband finally realized that Revenge is {basically} a soap opera and doesn't want to watch it with me anymore.

For some reason he thinks Emily is cray-cray?

I know.  I don't get it either.  Assuming someone else's name, monitoring all your neighbors via hidden cameras in their houses, and plotting ways to destroy their lives is totally normal.


I knew this day was inevitable.  I mean, I nearly swallowed my tongue when he agreed to watch the first season with me.  

But I'm still going to go eat my feelings. 

Probably with these peanut butter toffee bars.

Wanna join me?

Chocolate Peanut Butter Toffee Bars

Recipe from Mom On Timeout

-1/2 c butter, softened
-1 egg yolk, room temperature

-1/2 c creamy peanut butter
-3/4 c brown sugar
-1/2 c oats
-1 1/2 c flour
-1/2 tsp salt
-12 oz (2 cups) semi-sweet chocolate chips  (I typically  use half milk chocolate and half semisweet)
-1 cup Reese's peanut butter chips
-1 c Heath English toffee bits (I used the ones covered in chocolate)

Preheat the oven to 350 degrees.  Line a 9x13 inch pan with foil leaving some to hang over the sides (so you can easily pull it out later using the excess foil as "handles".)  I also spray this with Pam, but that is optional.

Beat butter, egg yolk, peanut butter, and brown sugar with an electric mixer until creamy and smooth.

Add oats, flour, and salt, and mix on low until combined.

Press this dough into your foil-lined pan and bake for 15-20 minutes or until crust is slightly golden. Do not overbake! 15 minutes is perfect for me.

Remove pan and sprinkle chocolate chips, and peanut butter chips over the top of the crust.  Bake 1-2 minutes until the chips begin to melt.  Remove pan from the oven and use a spatula to spread the chocolate from the melted chips evenly over the crust.

Sprinkle the Heath bits over the chocolate and press down lightly.

Allow pan to cool completely.  I move mine to the refrigerator for an hour or two to speed the process.

To cut, use the foil excess ("handles") to remove the entire brick of toffee bars from the pan.  Peel down foil from all sides and bottom, and use a large sharp knife to cut evenly into bars.

Store in an airtight container in a cool place.