Time: 1 hour 5 minutes
Complexity: easily
Quantity: 64 pcs.

One of the simplest recipes for delicious homemade toffee. It's made with condensed milk, to which dark chocolate or granulated peanut butter is added, depending on your taste, and heated until smooth. Separately pour the chocolate and peanut mixtures into a mold, press them down to create a marbled pattern, and let harden. This toffee will not only be beautiful but also incredibly delicious thanks to the combination of chocolate and peanut butter.

Ingredients:

• Butter, softened, for greasing
• 1 can (400 g) of condensed milk with sugar
• 2 tbsp. dark chocolate granules
• 2 pinches of salt
• 2 tbsp. peanut butter granules

Substituting ingredients
Measuring containers used

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.

Recipes with similar ingredients

butter, condensed milk, dark chocolate, Peanut butter granules, Peanut butter

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Preparation:

Step 1
• Line a 20cm square baking dish with foil, pressing it into the corners and sides; leave the ends of the foil hanging over both sides. Grease the foil with butter.
Step 2
• In a medium saucepan, combine 3/4 cup condensed milk, chocolate chips, and a pinch of salt. In a separate saucepan, combine the remaining condensed milk, peanut butter, and a pinch of salt. Place both saucepans over low heat and simmer, stirring occasionally, until the chocolate chips have melted and the mixture is smooth.
Step 3
• Spoon the chocolate mixture into the prepared pan, leaving space between each mound. Spoon the peanut butter mixture into the spaces between the mounds. Grease an 8-inch square of parchment paper with butter and place it directly on the surface of the toffee; press down to evenly flatten the mixture and eliminate any air pockets. Refrigerate until the toffee sets, about 45 minutes. Pull the ends of the foil to remove the toffee from the pan and cut it into 1-inch squares. Store in an airtight container for up to 1 week.

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