Leftover candy put to use.
I have to admit that my first thought for a name of this bar was “leftovers” or “trash” but they are too good to be called leftover anything. I had candy left over from Christmas baking projects, Valentine’s Day projects and a ton off bags of candy I bought at “after Christmas” sale at the grocery. “Trash” because I should have thrown my candy away so I wouldn’t eat it; but who does that?
So with bags some Heath Chocolate bits, some mixed salted nuts and dark chocolate chips I just had to improve upon a basic Blondie Bar recipe. I thought i would start with a bag of mini Reeces Peanut Butter cups but they disappeared from my pantry, so I substituted 1/4 cup of peanut butter for part of the butter.
Some good flaky salt was just waiting on the sidelines to be sprinkled over the already salted nut chocolatey topping of this brownie. These were delicious and enjoyed by everyone who had a chance to grab one.
If you have a bunch of leftover bags of sweets I’m sure any substitutions would be great. I’m imagining butterfinger topping with the peanut butter would be great.
BLAST FROM THE PAST: Talk about left overs and things ready for the trash. BANANAS that are really to be pitched make the best banana bread and my sister’s is the best.
You probably have most of these ingredients in your pantry.
Press mixture into bottom of greased/sprayed pan.
Cover with the bag of Heath bits.
Give the salted mixed nuts a coarse chop.
About ten minutes before the bars are done add the nuts and the extra chocolate chips.
I just had to have the first piece hot out of the oven. Yum is all I can say. I also sprinkled with a little flaky salt.
Nutty Toffee Peanut Butter Bar
- 3/4 c. unsalted butter room temperature (I always use salted)
- 3/4. light brown sugar
- 1/4 c. peanut butter
- 3/4 c. sugar
- 2 eggs
- 2 tsp. vanilla extra
- 1 tsp. espresso powder optional
- 2 tsp. baking soda
- 1 tsp. salt
- 2 1/2 c. all purpose flour
- 1 bag Heath chocolate toffee bits
- 1 c. chocolate chips
- 3/4-1 c. chopped mixed nuts
In a mixing bowl using electric mixer, cream the butter, peanut butter and the sugars until creamy, about 3-4 minutes. Add in the eggs, one at a time and beat well after each addition. Add in the espresso powder and the vanilla extract.
Mix the baking soda, salt, and flour and whisk until well blended. Add this flour mixture to the creamed mixture until thoroughly blended.
Spray a 9 x 13" pan and press the cookie dough mixture in pan and spread evenly covering the pan. (I spray my hands and press in with fingertips.) Top with the toffee bits.
Bake in 350° oven for about 30-35 minutes. After about 20 minutes add the nuts and chocolate chips. Put back in oven and bake for another 10-15 minutes. Check with toothpick or cake tester after 30 minutes. Do not over bake. Remove from oven, cool and cut into squares.