Peanut Butter Toffee Clusters

Thursday, December 27, 2012

I still have a few recipes to share with you from my holiday baking spree.  My mom and I made these candy cups for our neighbors.  I love homemade confections!  Chocolate, peanut butter, honey roasted peanut and toffee all in one little bite?  Obviously, with that combination, they are amazing!

Peanut Butter Toffee Clusters
Yields:  approximately 42 cups

16 ounces chocolate almond bark or dark chocolate
1/3 cup creamy peanut butter
1/4 cup Heath toffee bits
1/2 cup honey roasted peanuts, chopped
1/2 cup pretzels, chopped
For topping:
1/2 cup Heath toffee bits (or topping of your choice!)

Line mini muffin tins with paper liners -- enough for 42 candy cups.  You can line 12 at a time and pop the trays in the refrigerator for quick cooling (removing candy once hard and relining for next batch).

Place chocolate and peanut butter in a double boiler on stovetop, stirring frequently until melted.  You can also place almond bark and peanut butter in a microwave safe bowl and heat as directed (be sure to stir every 20 seconds!).

Once chocolate has melted, stir in toffee bits, chopped peanuts and chopped pretzels.  Using a tablespoon, fill liners with chocolate mixture.  Immediately top with toffee bits or decorate as desired.  Allow candy cups to cool;  once the chocolate has set, remove from muffin tins and package as desired.


  1. These look delicious and easy to make! Love it!

  2. And they were amazing. Thank you!

    Ann Hiltner


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