Peanut Butter Cup Cracker Toffee

• Vegetarian

• Produce

  • 1 1/2 cups Peanuts, salted and halved

• Condiments

  • 1 1/2 cups Peanut butter chips
  • 12 oz Reese's peanut butter cups, mini

• Baking & Spices

  • 3/4 cup Brown sugar
  • 1 1/2 cups Milk chocolate chips

• Snacks

  • 16 Graham cracker sheets

• Dairy

  • 1 cup Butter

Found on sixsistersstuff.com

Description

Ingredients

• 16 graham cracker sheets, halved
• 1 cup butter
• 3/4 cup brown sugar
• 1 1/2 cups milk chocolate chips
• 1 1/2 cups peanut butter chips
• 12 ounces mini Reeses peanut butter cups, unwrapped and cut into quarters
• 1 1/2 cups peanuts, salted and halved

Directions

• Heat oven to 350 degrees. Line a 15x10x1 inch cookie sheet with foil or parchment paper lightly sprayed with non stick cooking spray.
• Break graham crackers into quarters and cover the cookie sheet in a single layer.
• In a saucepan combine the butter and brown sugar and stir over medium heat. Bring to a boil stirring constantly for about 3 minutes.
• Remove from heat and pour evenly over the graham crackers. You may need to carefully spread mixture evenly over graham crackers with a spoon. Bake for 7 minutes at 350.
• Remove from oven and sprinkle chocolate chips and peanut butter chips over the baked toffee and let them melt for a few minutes. Then spread the melted chips around evenly over the toffee.
• Sprinkle the Reeses chunks and peanuts over the whole pan and press down lightly.
• Cool completely (put in fridge to set up faster) and then break apart and store in airtight container.