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Prep Time: 20 Minutes Cook Time: 120 Minutes |
Ready In: 140 Minutes Servings: 12 |
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From Paula Deen. Cooking time is freezing/setting time. Ingredients:
1 (5 ounce) milk chocolate candy bars, chopped |
2 1/2 tablespoons unsalted butter |
1 cup chunky peanut butter |
2 tablespoons chunky peanut butter |
1 teaspoon vanilla extract |
1/3 cup graham cracker crumbs |
1 (10 1/2 ounce) bag miniature marshmallows |
1 1/2 cups honey roasted peanuts, divided |
1/2 cup toffee pieces |
0.5 (16 ounce) package chocolate-flavored candy coating, melted |
Directions:
1. Line 8x8x2 bkaing pan with heavy duty plastic wrap, allowing plastic to hang over sides of pan. In a small bowl, combine chocolate and butter. Microwave on High, in 30-second intervals, stirring between each, until chocolate is melted and smooth (about 1 minute total). Add peanut butter and vanilla, stirring to combine.
2. Combine 1/3 cup chocolate mixture with graham cracker crumbs. Press into bottom of prepared pan. Combine remaining chocolate mixture with marshmallows, 3/4 cup peanuts and toffee bits, being sure to completely coat marshmallows. Pour into pan, pressing down gently. Top evenly with remaining 3/4 cup peanuts, pressing down gently with hands. Cover with heavy duty plastic wrap; freeze for 2 hours. Remove from pan using plastic wrap as handles. Invert onto a cutting board. Spread melted candy coating evenly over candy. Allow chocolate to set at room temperature. Once chocolate is set, invert candy. Using serrated knife, cut into 4x1 bars.
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