Chocolate Covered Peanut & Reese’s Toffee

Chocolate Covered Peanut and Reese's Toffee | Revamperate Chocolate Covered Peanut and Reese's Toffee | RevamperateGuys, toffee is officially my favorite thing to make. It’s seriously SO easy and takes minimal ingredients. I’ve made a few different kinds of toffee lately, but I think this chocolate covered peanut and Reese’s toffee is my favorite (and Andrew’s). 

On the days when I don’t want to go shopping and raid the pantry for something to bake, toffee is the perfect solution because all you really need are butter, sugar and chocolate. Andrew received a giant bag of Reese’s from my parents for Christmas and his friend gave us some chocolate covered nuts, so I chopped up both to make the topping for this toffee. So easy. So amazing. I mean, anything with chocolate, Reese’s and peanuts is usually amazing. 

So here’s how to make ridiculously easy toffee in about 20 minutes or less. First off, you will need a candy thermometer for this. I’ve made it without a thermometer and it worked fine, but if you’re making toffee for the first time, you definitely need the thermometer. The toffee reaches a point (around 300 degrees) that you think it should be done but the butter doesn’t seem fully combined yet. The answer: keep stirring until it blends, which may bring your temperature up to 310 or even 320.

Chocolate Covered Peanut and Reese's Toffee | Revamperate Chocolate Covered Peanut and Reese's Toffee | RevamperateIngredients:

  • 1 cup butter
  • 1 cup sugar
  • 1/4 tsp salt
  • 1/2 tsp vanilla extract
  • 2 cups semi-sweet chocolate chips
  • 15-20 Reese’s, chopped
  • 1 cup chocolate covered peanuts, chopped (or regular peanuts)
  • Candy thermometer 

Line a baking sheet with parchment or a silicone mat and set aside. Chop the Reese’s and chocolate covered peanuts (of course, you can use regular peanuts too) and set aside. 

In a heavy-bottomed pot, melt the butter on medium heat. Add sugar and salt and bring to a boil on medium heat, stirring often with a whisk. Heat until the mixture reaches 300 degrees (hard crack stage) and turns a deep brown. It may appear that the butter isn’t mixing properly, which just means you should keep stirring until it looks fully mixed and fully browned. 

Pour the toffee mixture onto the lined baking sheet and spread with a spatula as desired until it’s about 1/4 inch deep. Immediately sprinkle with chocolate chips and set aside for a few minutes until the chocolate begins to soften. With a clean spatula, spread the melted chocolate over the toffee and sprinkle with peanuts and Reese’s. With your open palm, lightly press the toppings into the chocolate to ensure they will stick once set. 

Let sit for about an hour until the toffee hardens and break off large pieces with your hands. Enjoy!

Chocolate Covered Peanut and Reese's Toffee | Revamperate Chocolate Covered Peanut and Reese's Toffee | Revamperate