Um, so for once, I don’t have much to say.
For once. Weird, right?
How grateful some of you must feel right now. I’m going to shut up for once and let the food do the chit-chatting.
These Peanut Brittle Bars have a lot to say.
I mean, wouldn’t you? Especially if you’ve got a peanut butter base, a toffee-peanut butter center and a crumbly peanut butter top? Can I say ‘peanut butter’ any more in one sentence? Yup. Peanutbutter, peanutbutter, peanutbutter. Said it.
Now I’ll say no more.
This is depressing. I hate being quiet.
(Oh, and just so you know–I have always been the loud, screaming kid. As a child I was kicked out of a restaurant for screaming, and my entire life I was reminded “we’re inside, Hayley–shhhh” from embarrassed members of my family because of my insanely loud voice. Thankfully, the one time my loudness came in handy was at wrestling tournaments, for which I kept the score for four plus years in high school for my dad’s wrestling team. A gym filled with screaming coaches, whistles, sweat and rabid wrestling parents? Yup, a good, loud voice is convenient.)
That, and for fending off attackers, which I’ve yet to run into.
But if I do…
They’ll be in for it.
I’ll shush up now.
1 pkg yellow cake mix
1 & 1/3 cups creamy peanut butter, divided
1/2 cup vegetable oil
1 (14oz) can sweetened condensed milk
2 tsp vanilla extract
2 cups dry roasted peanuts
1 & 1/2 cups toffee baking chips
1. Preheat your oven to 350 degrees F. Lightly grease a 13×9″ baking pan with cooking spray and set it aside.
2. Meanwhile, mix the cake mix, ONE cup of the PB, the egg and oil in a large bowl and beat it together with a mixer until it’s blended and crumbly. Take out about 1 cup of the dough and set it aside. Press the remaining dough into the prepared pan (I used my heavily greased up hands, but a greased up rubber spatula would work too) and bake off for 10 mins.
3. While the crust is baking, prepare your filling: whisk together the condensed milk, remaining 1/3 cup of peanut butter and the vanilla in a medium bowl until smooth and blended. Pour filling onto the par-baked crust and smooth it into an even layer. Sprinkle the filling with the dry roasted peanuts. Using your fingers, crumble the reserved dough on top, then sprinkle with the toffee bits.
4. Bake for about 20-25 minutes or until the center is firm and set and bars are lightly golden brown. Cool on a wire rack completely, then cut into bars. Store airtight.
I’m just gonna leave you with this–you must try these. You know me & peanut butter… we have that love/hate thing going on per usual. But I really loved these bars because peanut brittle’s my faaave. We go way back.