Chocolate Peanut Butter Brownies
Votes: 6
Time: 1 hour 45 minutes
Complexity: easily
Servings: 16
Complexity: easily
Servings: 16
Enjoy the delightful combination of sweet and salty in this homemade toffee. Chocolate toffee with peanut butter flakes is topped with crushed potato chips and salted straws, creating a contrast not only in flavors but also in textures—the crisp topping and the soft, creamy base.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- Cooking spray to spray the foil
- 2 tbsp. semi-sweet chocolate granules
- 1 can (400 g) of condensed milk with sugar
- 0.5 cup peanut butter
- 0.5 cup lightly crushed potato chips
- 0.5 cup thin salted straws, lightly crushed
We recommend
Recipes with similar ingredients: condensed milk, chocolate, Peanut butter
Cooking the dish according to the recipe:
- Line an 8-inch square baking dish with foil. Spray the foil with cooking spray.
- In a medium saucepan, combine the chocolate and condensed milk. Cook over low heat, stirring occasionally, until the chocolate is melted and smooth, 6-8 minutes. Pour the mixture into the prepared pan and spread it out to even out the surface.
- Top with a few spoonfuls of peanut butter. Run a knife or skewer through the mixture to gently mix the peanut butter and chocolate. Sprinkle with crushed chips and straws.
- Let the toffee cool on the counter for 30 minutes, then cover loosely and refrigerate for 1 hour.
- Remove the foil from the pan and peel it off the toffee. Cut the toffee into small squares and serve.
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