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Chocolate Peanut Butter Toffee

A top down picture of chocolate peanut butter toffee on parchment paper.
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This easy to make chocolate peanut butter toffee is a sweet vegan dessert everyone will enjoy!

Ingredients

Scale
  • 35–40 Saltine Crackers
  • 1 c. Brown Sugar
  • ½ c. Plant-Based Butter
  • 1 Tbsp. Vanilla
  • ½ c. Peanut Butter
  • 10 oz. Vegan Chocolate Chips
  • Flaky Sea Salt (to top)

Instructions

  1. Preheat oven to 400°F. Line a 9×13-inch baking sheet with foil. Spray the foil with a non-stick spray.
  2. Next, line the baking dish with saltine crackers. Place them side-by-side to cover the entire baking sheet. Set aside.
  3. In a small sauce pan melt plant-based butter and brown sugar. Bring to a boil and let for 3 minutes without stirring. Remove the sauce pan from the heat and stir in vanilla.
  4. Pour the toffee over the saltines and spread with a rubber spatula to coat the saltines. Bake in preheated oven for 5 minutes.
  5. Remove the tray from the oven and add peanut butter. I like to use a 1/2 Tablespoon to scoop and plop out the peanut butter to evenly distribute around the toffee.
  6. Bake for 1 minute and then remove and spread the peanut butter out.
  7. Sprinkle the chocolate chips over the peanut butter layer and bake for 1 minutes. Remove from the oven and spread the chocolate out.
  8. Sprinkle with flaky sea salt and allow to set for an hour. I like to give it about 5-10 minutes to cool then transfer to the freezer to set all the way.
  9. Once cooled and set, break or cut the chocolate peanut butter toffee into desired pieces and enjoy!

Notes

Recipe Adapted From Pinch of Yum’s Chocolate Peanut Butter Saltine Toffee

Find it online: https://mylifeafterdairy.com/chocolate-peanut-butter-toffee/