White Chocolate Toffee Peanut Butter Brownies
Teresa’s Bake Shop – Christmas Cookie Extravaganza – 2014
Honestly, White Chocolate Toffee Peanut Butter Brownies are one of the best brownies I’ve baked–ever! These luscious brownies have a peanut butter base filled with Heath English Toffee Bits. Then white chocolate chips are swirled into the batter. They bake up so delightfully with a rich, gooey, chewy texture. One of the nice things about this recipe is that it’s really quick and easy to make. It took me about 10 minutes to get it oven ready. Super simple. Super easy. Super delicious. 🙂
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I’m on a roll now baking cookies for our annual Christmas Cookie Extravaganza. I started early this year because we have a lot of travel we’ll be doing between now and the end of the year. I wanted to make sure they’re all baked on time. We need them ready to ship out or deliver in a timely manner and without interrupting our travel schedule. After baking these jewels I went ahead and froze them. That way they will still be fresh in December when I’m ready to make up my Christmas cookie baskets.
This recipe actually started out because I wanted to use up several jars of creamy peanut butter. My pantry was getting cluttered with so many jars! While I used creamy peanut butter, crunchy peanut butter will work just as well. It will just increase the crunchy texture from the Heath English Toffee Bits. I’m doing my best this year not to overbuy on Christmas baking supplies. I don’t want to have a lot left over after I’m done baking. I’m going through my cupboards and making every effort to use what’s on hand first before buying more.
My inspiration for this recipe was my Peanut Butter Swirl Bars. Those bars are so tasty I thought I would play around with the toppings. Sure enough, White Chocolate Toffee Peanut Butter Brownies came out a winner. One of the things I have to be concerned about when heat-sealing is cookies or bars that are too gooey. The bags won’t seal well, then. So I have to come up with options that are not super gooey.
I have made gooey recipes like our Apricot Almond Bars which are so incredibly delicious (and everyone loves them). But they are hard to seal in the polyurethane bags we use. So my husband is always after me to make goodies that are not QUITE as gooey on the outside of the bar. (It doesn’t matter too much if they’re gooey on the inside). These brownies are easy to work with after they’re cut. That made bagging them down and sealing them very effortless and easy.
This is a delightful brownie to make for Christmas and holiday baking. It’s also great just because you love chocolate, uh…, or toffee, uh…., or peanut butter. You and your family will be hard-pressed not to overindulge in these tasty treats. Any company you share them with will want seconds, thirds and fourths, immediately!
As an update, these were one of our top three Christmas cookies this year. Along with Pumpkin Cranberry Cookies and Ghirardelli Gluten Free Chocolate Chip Cookies everyone raved over them. I’m sure you will too. 🙂
White Chocolate Toffee Peanut Butter Brownies are spectacular.
Your family will rave over the taste of these scrumptious jewels.
Well, you may not eat quite this many at one setting, but it may be pretty close! White Chocolate Toffee Peanut Butter Brownies are irresistible.
Here’s what I did.
I used these ingredients.
Place softened butter, brown sugar, white sugar, baking powder, salt, eggs, creamy peanut butter and vanilla in a large mixing bowl.
Whisk to combine or use an electric mixer.
Add UNBLEACHED all-purpose flour. Bleached flour toughens baked goods. Add Heath English Toffee Bits.
Stir with a wooden spoon to combine. The mixture is gooey.
Grease a 10×15″ glass baking dish. Spread mixture into dish.
Sprinkle white chocolate chips on top. (You can also use a cookie sheet).
Bake 5 minutes at 350. Remove from oven. Using a knife, swirl through the mixture so the white chocolate chips are swirled into the batter. Place dish back in oven.
Bake 20-25 minutes longer at 350 or until a toothpick inserted in center comes out clean.
White Chocolate Toffee Peanut Butter Brownies are chewy, gooey and decadent.
White Chocolate Toffee Peanut Butter Brownies are great for tailgating parties, potlucks, baby showers or any type of family gathering.
We really enjoyed them for Christmas cookie baking this year.
Here’s the recipe.
WHITE CHOCOLATE TOFFEE PEANUT BUTTER BROWNIES
(Recipe inspired from my Peanut Butter Swirl Bars recipe)
White Chocolate Toffee Peanut Butter Brownies
Equipment
- 1 10x15 cookie sheet pan or jelly roll pan
- 1 large mixing bowl
- 1 whisk
- measuring cups
- measuring spoons
- 1 spatula
- 1 wooden spoon
Ingredients
- 3/4 cup light brown sugar packed
- 1 tsp. baking powder
- 1 cup UNBLEACHED all-purpose flour bleached flour toughens baked goods
- 3/4 cup granulated sugar
- 2 tsp. vanilla extract
- 1/2 cup creamy peanut butter
- 1/2 cup unsalted butter
- 2 large eggs
- 1/4 tsp. salt
- 12 oz. pkg. white chocolate chips (not vanilla chips or premiere white baking chips)
- 4 oz. Heath English toffee bits – about 2/3 cup or half bag
Instructions
- Mix sugars, butter, peanut butter, vanilla, eggs, baking soda and salt with a whisk until well blended.
- Add flour and Heath English Toffee Bits.
- Spread into a greased 10x15” baking dish or jelly roll pan.
- Sprinkle white chocolate chips on top.
- Place in 350° oven for 5 minutes.
- Remove from oven; run knife through in swirling patterns to marbleize.
- Return to oven.
- Bake for 20-25 minutes.
- Cool; cut into bars.
Notes
© Can’t Stay Out of the Kitchen
Nutrition
- ¾ cup brown sugar
- 1 tsp. baking powder
- 1 cup UNBLEACHED all-purpose flour (bleached flour toughens baked goods)
- ¾ cup sugar
- 2 tsp. vanilla
- ½ cup creamy peanut butter
- ½ cup butter
- 2 eggs
- ¼ tsp. salt
- 12-oz. white chocolate chips
- 4-oz. [url href=”http://www.thehersheycompany.com/brands/heath/bitso-brickle-toffee-bits.aspx” target=”_blank” title=”heath english toffee bits”]Heath English Toffee Bits[/url] – about 2/3 cup (half bag)
- Mix sugars, butter, peanut butter, vanilla, eggs, baking soda and salt with a whisk until well blended.
- Add flour and Heath English Toffee Bits.
- Spread into a greased 10×15” baking dish.
- Sprinkle white chocolate chips on top.
- Place in 350° oven for 5 minutes.
- Remove from oven; run knife through in swirling patterns to marbleize.
- Return to oven.
- Bake for 20-25 minutes.
- Cool; cut into bars.
Every bite of White Chocolate Toffee Peanut Butter Brownies is so delicious you will want another, and another and another!
Why not put White Chocolate Toffee Peanut Butter Brownies on your holiday baking list this year? Everyone will love them.
White Chocolate Toffee Peanut Butter Bars will cure any sweet tooth craving you have. 🙂
You may also enjoy these delicious recipes!
Ultimate Chocolate Chip Toffee Cookies
White Chocolate Toffee Peanut Butter Brownies
Equipment
- 1 10×15 cookie sheet pan or jelly roll pan
- 1 large mixing bowl
- 1 whisk
- measuring cups
- measuring spoons
- 1 spatula
- 1 wooden spoon
Ingredients
- 3/4 cup light brown sugar packed
- 1 tsp. baking powder
- 1 cup UNBLEACHED all-purpose flour bleached flour toughens baked goods
- 3/4 cup granulated sugar
- 2 tsp. vanilla extract
- 1/2 cup creamy peanut butter
- 1/2 cup unsalted butter
- 2 large eggs
- 1/4 tsp. salt
- 12 oz. pkg. white chocolate chips (not vanilla chips or premiere white baking chips)
- 4 oz. Heath English toffee bits – about 2/3 cup or half bag
Instructions
- Mix sugars, butter, peanut butter, vanilla, eggs, baking soda and salt with a whisk until well blended.
- Add flour and Heath English Toffee Bits.
- Spread into a greased 10×15” baking dish or jelly roll pan.
- Sprinkle white chocolate chips on top.
- Place in 350° oven for 5 minutes.
- Remove from oven; run knife through in swirling patterns to marbleize.
- Return to oven.
- Bake for 20-25 minutes.
- Cool; cut into bars.