Vegan Peanut Butter Chocolate Toffee

Peanut Butter Chocolate Chip Toffee

This peanut butter chocolate chip toffee recipe was originally meant to be peanut butter brittle. After experimenting a little bit, I decided it should be toffee instead. I’ve wanted to make toffee for a long time. I am so excited that I’ve finally managed to make it.

Peanut butter and chocolate chips always go very well together in my book. It’s one of my favorite dessert combos. I assure you you will see several peanut butter chocolate desserts on this website. Here’s one recipe that has both of those things.

This combination reminds me of snickers. I haven’t had it in over 10 years. I know it’s missing the nougat part, but I have a feeling that it I try hard enough I will be able to veganize snickers. So keep and eye out!

A downside to this snack is that it’s very sticky when it’s not cold enough. I find that mini cupcake liners and very practical, especially if they’re parchment (non-stick).

This peanut butter chocolate chip toffee recipe is a favorite, because I can use it in so many recipes and desserts. You can make it with the same ingredients or with slightly different ones, like The Pretty Bee’s butter crunch toffee recipe. I think dates are a great alternative to the sugar in this recipe.

Another tip is that it should be served cold or cool. Just like in the case of chocolate and ice cream, if it warms up it’s going to be really messy and probably not even enjoyable. I suggest that after you shape them into whatever shape you like, that you refrigerate them for a while before serving.

I would love to hear from you if you ever make this toffee. If you have any comments or questions please share them with us as well!

Peanut Butter Chocolate Chip Toffee

How to make vegan Peanut Butter Chocolate Chip Toffee

Ingredients:

  • 3 cups brown sugar or turbinado sugar
  • 1/2 cup almond milk
  • 1 cup peanut butter
  • 1 cup unsalted peanuts
  • 1/2 cup vegan semi sweet chocolate chips
  • 1 tbsp vanilla extract
  • 1 tbsp baking soda
  • 1 pinch kosher salt

Instructions:

  1. Line a baking tray with parchment paper and set aside.
  2. Pour the sugar, almond milk, vanilla and peanut butter into a non-stick pan.
  3. Stir all ingredients until you get a well incorporated liquid.
  4. Let it cook over high-medium heat while stirring constantly for a few minutes.
  5. When the mixture begins to thicken but has syrup-like consistency lower the heat to medium-low, and keep stirring for a few more minutes until it thickens some more.
  6. Add baking soda and keep stirring for a couple of minutes until the mixture is well incorporated.
  7. Add peanuts and mix well.
  8. Turn off the heat.
  9. Pour mixture into baking pan and spread out with a spatula.
  10. Sprinkle chocolate chips and salt on top.
  11. Let it set in fridge for a couple of hours or over-night.
  12. Once you get it out of the fridge you need to keep in mind that you need to shape them into balls or squares and put them back in the fridge as they melt easily. They do also stick to any surface when they’re not solid enough. So, parchment paper or mini cupcake parchment liners are always a good idea.
  13. Serve.

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