Chocolate Peanut Butter Toffee Bars
about 3 dozen squares
- 2 cups (4 sticks) butter, softened
- 2 cups firmly packed C&H® Golden Brown Sugar
- 1 egg
- 1 tablespoon vanilla extract
- 4 cups all-purpose flour
- 1/2 teaspoon salt
- 2 cups pecans, chopped
- 2 1/2 cups semisweet chocolate chips
- 1/2 cup peanut butter chips
- 1 teaspoon vegetable shortening
Preheat oven to 350°F and arrange rack to the center position. Lightly grease a 15x11x 2-inch baking pan.
Beat butter with sugar until light and fluffy. Add egg and beat well. Blend in vanilla.
In a separate bowl, whisk flour with salt. Gradually stir into batter. Fold in pecans and spread mixture into prepared pan.
Bake 25 to 30 minutes or until lightly golden on edges. Remove from oven and immediately top evenly with chocolate chips. Let stand 2 to 3 minutes to soften, then spread and swirl evenly over top of toffee with the back of a large spoon; set aside.
Melt peanut butter chips with vegetable shortening and stir to blend smoothly. Drizzle over the top of chocolate.
Cool thoroughly, then cut into squares.