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This Peanut Butter Cup Graham Cracker Toffee is crunchy, swirled with peanut butter, then topped with peanut butter cups!

Peanut Butter Cup Graham Cracker Toffee

Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Author: Malinda Linnebur
Print Recipe

Ingredients

  • 2 sleeves (290g) chocolate graham crackers (about 18 full sheets)
  • 1 cup (226g) butter
  • 1 cup (200g) packed brown sugar
  • 2/3 cup (184g) creamy peanut butter
  • 2 cups (360g) semi sweet chocolate chips
  • 1 (10.5 oz) (297g) pkg of peanut butter cups, chopped (about 14 regular cups)

Instructions

  • Preheat oven to 375 degrees F (190 degrees C).  Line a half sheet pan with parchment paper or foil and arrange crackers on top.  May need to break crackers to fill in gaps.  Set aside.  
  • In a medium saucepan stir together the butter and brown sugar over medium heat.  When it starts to boil stop stirring and let boil for 3 minutes.  Pour over crackers in an even layer then bake for 6 minutes.  
  • Meanwhile, melt peanut butter in a small bowl until smooth and pourable.  Remove toffee from oven and drizzle with the peanut butter.  Sprinkle with chocolate chips then return to the oven for 1-2 minutes to help soften the chocolate chips.  Remove from oven and spread out chocolate and peanut butter as much as you like.  Top with chopped peanut butter cups.  
  • Let sit for 2 hours or until chocolate is set.  I like to refrigerate this to speed things up.  Once set, break into pieces.  Store in an airtight container for up to 2 weeks. 

Notes

1. This can also be frozen for up to 2 months.