So after my healthy food post from the other day I think its an about face for me today.
For years I've followed the Betty Crocker recipe contest and they just announced this years winner.
Cooking contests in general are so fun to me.... I love waiting to see the unique recipes that people come up with. One of the most fun shows to watch on TV is any kind of cook-off show. chili cook off, BBQ cook off, pie contest, I love them all.
So anyway, they announced the winner of the Betty Crocker 2007 contest this week and the winner this year is this yummy-licious Chocolate-Topped Peanut-Toffee Bars. Dont these look amazing???
The secret ingredient to these yummy looking bars is...... (insert drum roll here).....crushed potato chips !
That sounds soooo good to me. Im a lover of anything salty/sweet and the article says the Potato chips are the secret ingredient that keep sweet in balance with salty in a candy-like toffee bar. There are salted peanuts in there too
I dont bake often, but this is one recipe that I'll be putting in my holiday baking folder!
And look! To make it even easier, you start with one of those premade Cookie mixes.
Chocolate-Topped Peanut-Toffee Bars (Cookie Mix)
Prep Time:30 min
Start to Finish:3 hr 15 min
1 pouch (1 lb 1.5 oz) Betty Crocker® peanut butter cookie mix
3 tablespoons vegetable oil
1 tablespoon water
1 cup butter, cut into small pieces
1 cup packed brown sugar
1 1/2 cups lightly crushed potato chips
1 cup salted peanuts
1 bag (12 oz) semisweet chocolate chips (2 cups)
1. Heat oven to 350°F. Spray bottom and sides of 13x9-inch pan with cooking spray.
2. In large bowl, stir cookie base ingredients until soft dough forms. Press dough in bottom of pan. Bake 10 minutes or just until dough is set.
3. Meanwhile, in 1-quart saucepan, melt butter over medium heat. Stir in brown sugar. Heat to boiling, stirring frequently. Boil 1 minute, stirring constantly.
4. Sprinkle potato chips and peanuts over partially baked base. Pour brown sugar mixture over chips and peanuts. Bake 15 minutes longer or until surface is bubbly.
5. Sprinkle chocolate chips evenly over chips and peanuts; return to oven for 2 minutes to soften chocolate. Spread chocolate over filling. Cool completely, about 2 hours. Refrigerate 30 minutes or until chocolate is set. For bars, cut into 8 rows by 4 rows. Store covered at room temperature.
High Altitude (3500-6500 ft): In step 2, bake 12 minutes. In step 5, return to oven for 3 minutes.
1 Serving: Calories 260 (Calories from Fat 140); Total Fat 16g (Saturated Fat 7g, Trans Fat 0g); Cholesterol 20mg; Sodium 150mg; Total Carbohydrate 26g (Dietary Fiber 1g, Sugars 19g);