Chocolate Peanut Toffee

With a handful of simple ingredients, you can create this crunchy chocolate peanut toffee for a sweet, salty, and delicious treat.

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This easy chocolate peanut toffee is one of my favorite candy recipes, and I love making it during the holidays! Salty peanuts are layered with sweet caramel and melted chocolate before being broken into bite-size pieces for serving. 

Chocolate Peanut Toffee Ingredients

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You’ll need:

• 1 cup butter
• 1 cup sugar
• 1 teaspoon pure vanilla
• 2 cups plus ¼ cup roasted sea salt peanuts
• 1 bag of semi-sweet chocolate chips 

How To Make This Chocolate Peanut Toffee Recipe

STEP ONE: Line a 9×13 cake pan with parchment paper, then spread 2 cups of peanuts into an even layer.

STEP TWO: In a medium saucepan, add the butter, sugar, and vanilla. Stir over medium heat until the butter has melted. Let come to a simmer, then simmer for 7 to 8 minutes, stirring occasionally.

STEP THREE: When the mixture turns the shade of caramel and flows from the spoon in a ribbon, pour over the peanuts. Use an offset spatula to spread the mix over the peanuts.

STEP FOUR: Pour a bag of chocolate chips over the top and let it sit for 2 to 3 minutes, so the chocolate chips melt. Using an offset spatula, spread the melted chocolate over the layer of toffee.

STEP FIVE: Chop the remaining ¼ cup of peanuts and sprinkle over the top of the chocolate. Let set for 2 hours until the pan comes to room temperature, and then place in the fridge until ready to enjoy. Which might be right away!

How To Serve

The perfect way to enjoy this treat is right from the cookie tin with a cold glass of milk to wash it down. If you can resist, and have any left, wrap it in a fancy cellophane bag to give as a gift to friends and family over the holidays.

This treat is a great addition to our this Ritz cracker toffee as well — it’s called crack toffee for a reason — it’s totally addicting! Our peanut brittle is another popular holiday treat.

MORE DESSERT RECIPES

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Microwave Peanut Brittle

Dessert Bars

Cashew Brittle

Storage

ON THE COUNTER: Keep these sweet treats in an airtight container for up to two weeks.

GIVE AS A GIFT: Wrap in food-safe boxes or jars for easy gifting during the holiday season. You can include a tag and ribbon for an extra special, festive touch.

IN THE FREEZER: This peanut chocolate toffee can also be frozen for up to three months in an airtight container.

We make this chocolate peanut toffee every year during our holiday baking and give away boxes of this sweet candy as Christmas gifts to neighbors and teachers. I hope you get to enjoy it this Christmas! 

More Recipes You’ll Love

• Christmas Crunch
• Candy Cane Pie
• Chocolate Fudge 
• Peanut Butter Fudge 
• Gingerbread Fudge
• Chocolate Peanut Butter Pie
• Chocolate Peanut Butter Ritz Cookie
• Peanut Brittle
• Strawberry Roll Cake

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Chocolate Peanut Toffee

5 from 3 votes

With a handful of simple ingredients, you can create this crunchy chocolate peanut toffee for a sweet, salty, and delicious treat.

Prep Time 10 minutes

Cook Time 30 minutes

Total Time 2 hours 40 minutes

Servings 30

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Ingredients

  

1x2x3x

• 1 cup butter
• 1 cup sugar
• 1 teaspoon pure vanilla
• 2¼ cups roasted sea salt peanuts
• 1 bag semi-sweet chocolate chips

Instructions

 

• Line a 9×13 cake pan with parchment paper and spread 2 cups of peanuts into an even layer.
• In a medium-sized pan, add the butter, sugar, and vanilla. Stir over medium heat until the butter has melted. Let the mixture come to a simmer.
• Simmer for 7 to 8 minutes, stirring occasionally and watching carefully, so it doesn’t burn. The mixture gradually turns darker and is still a little separated. 
• When the mixture turns the shade of caramel and flows from the spoon in a ribbon, pour over the peanuts.
• Use an offset spatula to spread the mix over the peanuts.
• Pour the bag of chocolate chips over the top and let sit for 2 to 3 minutes, so the chocolate chips melt.
• Using an offset spatula, spread the melted chocolate over the layer of toffee.
• Chop the remaining ¼ cup of peanuts and sprinkle over the top.
• Let sit for 2 hours until the pan comes to room temperature, and then place it in the fridge until ready to enjoy.

Video

Notes

• Watch the caramel carefully, so it doesn’t burn. The mixture will gradually turn darker and is still a little separated.

Nutrition

Calories: 209kcal | Carbohydrates: 15g | Protein: 4g | Fat: 16g | Saturated Fat: 7g | Trans Fat: 1g | Cholesterol: 17mg | Sodium: 103mg | Potassium: 151mg | Fiber: 2g | Sugar: 11g | Vitamin A: 195IU | Calcium: 20mg | Iron: 1mg

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