Chocolate covered peanut toffee

Chocolate Peanut Toffee

A tasty alternative to baking cookies

You will need a candy thermometer and room in your freezer to make this chocolate peanut toffee recipe. Consider making it during the holidays as a hostess gift. It is a terrific alternative to traditional cookies. Adapted from the Chocolate Peanut Toffee recipe on the Epicurious website.


4 sticks (1 lb) unsalted butter, cut into pieces
2 cups (14oz) sugar
1/4 tsp salt
4 cups (12oz) whole cocktail peanuts plus 1 cup (4oz) chopped
8 oz 70%-cacao bittersweet chocolate, finely chopped


  1. Butter a baking pan and put on a heatproof surface.
  2. Bring butter, sugar, and salt to a boil in a heavy pot over medium-high heat. Whisk until smooth. Boil, stirring occasionally, until mixture is deep golden and registers 300°F (hard-crack stage) on thermometer. This should take 15 to 20 minutes.
  3. Immediately stir in whole peanuts. Then carefully pour hot toffee into center of baking pan.
  4. Spread with spatula quickly, smoothing top. Let stand 1 minute. Immediately sprinkle chocolate on top.
  5. Let stand until chocolate is melted, 4 to 5 minutes. Then spread over toffee with cleaned spatula.
  6. Sprinkle evenly with chopped peanuts. Then freeze until chocolate is firm, about 30 minutes. Break into pieces.

Serves 30

Approximately 342 calories per serving of Chocolate Peanut Toffee.

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