Every week I try to plan out our menu. I find that writing it down and shopping for those ingredients makes dinnertime less stressful.
I do the same for desserts, only I plan them monthly. I list out all the treats I want to try, and plan them around special events that month. I also try to bake cookies on Mondays, so that my kids have a sweet treat for their lunches each week.
But, when in doubt, or my mind goes blank, I start looking at my own blog for recipe inspiration.
Noting that the saltine toffee was a huge hit, I thought I would experiment with peanut butter. I wasn’t even sure if it would taste good.
Well, clearly it was amazing or I wouldn’t be sharing the recipe you guys. This stuff is like crack. I used Club crackers instead of saltines (although saltines would certainly work just fine). The club crackers made it very FLAKY and delicious.
I added peanut butter into the toffee mixture. After baking, I topped this toffee with a white chocolate and peanut butter layer. Seriously. I amaze myself sometimes. If you have a peanut butter lover in your life, give this peanut butter cracker toffee recipe a try today!!
A few quick tips:
- Line your baking sheet with parchment paper or a silicone liner. This will not only make the crackers easier to remove from the pan, but it will make clean up so much easier!
- Allow crackers to cool completely before breaking into pieces. You can either let them cool in the pan, or using the parchment paper, slide the entire pan of toffee onto a wire rack to cool.
- Once cooled, use a sharp knife to cut these into pieces. Store in airtight container until ready to eat.
- 44 club crackers, or 40 saltines
- 3/4 cup unsalted butter
- 3/4 cup granulated sugar
- 1/2 cup creamy peanut butter, divided
- 1 11 ounce package white chocolate chips, like ghiradelli
- Line a 15x10x1-inch baking sheet with parchment paper or silicone liner. Lay Club crackers in a single layer to cover the bottom of the pan. Set aside.
- Preheat oven to 375°F.
- In a small saucepan over medium-high heat, melt butter. Add in sugar and bring to a rolling boil, stirring constantly. Once boiling, add ¼ cup peanut butter and stir until smooth. Pour over crackers.
- Place in oven on middle rack and cook for 10 minutes.
- Remove from oven and cool completely.
- In a small, microwave safe bowl, combine white chocolate chips with peanut butter. Microwave for one minute, stir until smooth. If not completely melted, heat for 15 second intervals, stirring each time to test for smoothness. Pour over slightly cooled (they can still be a little warm) toffee.
- Cool completely (I put it in the refrigerator to speed set the toffee).
- Once cooled, cut into bite sized pieces and enjoy. Store in airtight container.
Le Creuset Jelly Roll Pan
360 Bakeware Jelly Roll Pan
Demarle Silpat Non-Stick Baking Mat
Le Creuset 3-quart Stainless Steel Saucepan