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This is my second attempt at these peanut and toffee treats. I made a batch for Christmas and thought of something new to try right after I made it. I wanted to chop the peanuts to match the size of the toffee bits and rice cereal. Shaping them with a mold was also part of the plan this time rather than letting them harden into free form clusters.
I used mini-whoopie pie pans for molds and they worked fine except that it was tough getting them out. I had to use a knife and I nearly lost a finger in the process of freeing them. I think I’m going to try a silicone mold that will allow me to pop them out next time. I also bent one of the whoopie pie pans rather severely thinking that if I gave it a twist, the little cookies would fall right out. Wrong. All I did was deform a $12 pan.
Chopping the nuts seemed to change the whole complexion of the treat. Without the whole peanuts, the end product seemed like a candy bar center and it just screamed for a chocolate coating – but that will have to be a final touch for the next time.
Despite the mold or coating, I highly recommend trying these. They are delicious. I’m proud to finally have a candy treat of my own – even if it’s a work in progress!
BEHIND THIS BITE
I took these to a meeting and I’m surprised at how fast they went. A few ate more than two. I believe that cookies are like beer, once you go past a couple, chances are you’re over-indulging. Needless to say I was very pleased that some liked them that much.
Deserts and sweets are something I need to make more of. The best part about this is that it’s still a work in progress and people are already snatching them up – a chocolate coating might take this out of the park!
Eat well, cook often …
THE RECIPE
Makes 30 treats; 2 hours 30 minutes
1 lb Vanilla candy coating
1/2 C Creamy peanut butter
1 1/2 C Dry roasted peanuts, chopped
1 C Crispy rice cereal
1 C English toffee bits
Melt candy coating, ad peanut butter
In a microwave or a double boiler melt the vanilla candy coating, once completely melted stir in peanut butter.
Stir in peanuts, cereal and toffee
Take mixture off heat and stir in peanuts, crispy rice cereal and toffee bits until well incorporated.
Scoop and cool
In tablespoon-sized scoops, place mixture into molds of 2 prepared mini-whoopie pie pans. Makes about 48 treats. Put in a cool place for 2 hours to let candies set completely, remove from molds then serve.
One response to “Peanut Toffee Cookies”
Justin, thanks for getting the new collection off to a good start. Cheers