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Chocolate Peanut Butter Cup Cracker Toffee


3 hours
Skill Level
40 pieces

Crunchy saltine crackers are the perfect base for these toffee bars. A blend of REESE'S Peanut Butter Chips and HERSHEY'S Milk Chocolate Chips form the chocolate layer, which gets topped with crushed peanuts and REESE'S Peanut Butter Cup Minis. The recipe leads to an absolutely delicious peanut butter and chocolate result.

Ingredients & Directions

Prep Time
25 minutes
Bake Time
5 minutes
3 minutes
Cool Time
2 hours 10 minutes


  • 40
    saltine crackers square
  • 1 1/3 cups
    REESE'S Peanut Butter Cups Minis (8-oz. pkg.)
  • 1/2 cup
    butter (1 stick)
  • 1/2 cup
    packed light brown sugar
  • 1 cup
    REESE'S Peanut Butter Chips
  • 1 cup
    HERSHEY'S Milk Chocolate Chips
  • 3/4 cup
    peanut halves salted


Equipment Needed 
Oven Oven
Jelly-Roll Pan Jelly-Roll Pan
Foil Foil
Saucepan Saucepan
Stovetop Stovetop
Measuring Cups Measuring Cups
Rubber Scraper Rubber Scraper

Heat oven to 375°F. Line 15-1/2x10-1/2x1-inch jelly-roll pan with heavy-duty foil. Generously spray foil with nonstick cooking spray. Arrange crackers in bottom of pan with edges touching; set aside. Cut each peanut butter cup in half; set aside.


Heat butter and brown sugar over medium heat in heavy medium saucepan, stirring frequently, until butter melts. Increase heat to high; boil without stirring until entire surface is covered with bubbles (about 3 minutes). Pour mixture over crackers, spreading evenly to cover crackers.


Bake 5 minutes; remove from oven. Cool 3 minutes. Sprinkle peanut butter chips evenly over crackers. Cool an additional 2 minutes; sprinkle milk chocolate chips evenly over surface. Let stand 5 minutes or until chips have softened; spread evenly over crackers. Sprinkle peanut butter cup halves and peanut halves over chocolate mixture, pressing in lightly. Allow to sit until chocolate is set up and firm. Break or cut into pieces. Store covered in a cool, dry place.


Toffee portion continues to firm for two days. Cracker squares can be kept for at least two weeks.

Additional questions?