There’s something quietly celebratory about a sheet of homemade toffee—crisp, buttery, and studded with roasted peanuts that give each bite a satisfying snap. This Chocolate Peanut Toffee is straightforward but dramatic: the caramelized toffee layer, a glossy blanket of semi-sweet chocolate, and a scatter of chopped peanuts on top. It’s reliable, crowd-pleasing, and excellent for gifting or keeping on the counter for an afternoon pick-me-up.

I like recipes that are precise but forgiving. This one asks you to pay attention while cooking the butter and sugar, but beyond that it’s mostly assembling and waiting. You can make it in a single pan, and the end result feels fancy with very little fuss—perfect for holiday trays, bake sales, or a weekend project.

Read through the steps before you begin, line your pan, and have your peanuts and chocolate ready. Once the toffee hits the peanuts and the chips soften, things move quickly. Follow the sequence below and you’ll finish with a glossy, snappy candy that keeps well and slices cleanly when fully chilled.

Gather These Ingredients

1 cup real butter — provides the rich, buttery base and helps create the toffee’s characteristic crunch.
1 cup sugar — caramelizes with the butter to form the toffee; measure accurately for proper texture.
1 tsp pure vanilla — adds depth and rounds the caramel flavor; stir in early so it infuses the toffee.
2¼ cup roasted sea salt peanuts — the salty roasted peanuts are the crunchy foundation; 2 cups go in the pan, ¼ cup is reserved for chopping and topping.
1 bag semi-sweet chocolate chips — melts into a glossy layer over the toffee; semi-sweet balances the candy’s sweetness.

From Start to Finish: Chocolate Peanut Toffee

Line a 9×13-inch cake pan with parchment paper.
Measure 2¼ cups roasted sea salt peanuts. Spread 2 cups of the peanuts into an even layer in the prepared pan and reserve the remaining ¼ cup for chopping and topping.
In a medium saucepan combine 1 cup butter, 1 cup sugar, and 1 tsp vanilla. Stir over medium heat until the butter melts and the mixture comes to a gentle simmer.
Maintain a gentle simmer and cook, stirring occasionally, for 7 to 8 minutes. Watch carefully so it doesn’t burn; the mixture will gradually darken and may look slightly separated.
When the mixture is a caramel color and flows from the spoon in a ribbon, remove the pan from heat and immediately pour the hot toffee evenly over the peanuts in the prepared pan.
Use an offset spatula to spread the toffee mixture into an even layer over the peanuts.
Pour one bag of semi-sweet chocolate chips evenly over the hot toffee. Let sit undisturbed for 2 to 3 minutes so the chips soften and begin to melt.
Use an offset spatula to spread the melted chocolate into an even layer over the toffee.
Chop the reserved ¼ cup of peanuts and sprinkle them evenly over the melted chocolate.
Let the pan cool at room temperature for about 2 hours until it reaches room temperature, then refrigerate until the toffee and chocolate are firm and ready to slice and serve.

The Upside of Chocolate Peanut Toffee

This candy gives you several wins for relatively little work. First, it’s visually appealing: the smooth chocolate layer contrasted with chopped peanuts looks professional, even if you made it on a random Tuesday afternoon. Second, the texture balance—brittle toffee, crunchy peanuts, and a bit of chew from the chocolate—makes it addictive in small doses, so it’s excellent for portion-controlled treats or gift boxes.

It’s also very adaptable. The base technique—caramelizing butter and sugar to a ribbon stage and topping with chocolate—translates well to other nuts or chocolate types. And because you make it in a single 9×13 pan, cleanup is minimal compared with multi-layered desserts.

Finally, the shelf life is generous when stored properly: chilled and in an airtight container, this toffee maintains its snap for days and keeps well for gifting or packing in lunchboxes.

Allergy-Friendly Substitutes

If you need to avoid peanuts or dairy, there are workable swaps, though they alter the final result. For nut allergies, try using roasted pumpkin seeds or shelled sunflower kernels in equal volume—these provide crunch and a toasty flavor similar to peanuts. If dairy is a concern, use a salted vegan butter alternative labeled for baking; it’ll change the mouthfeel slightly but still allow the sugar to caramelize.

For chocolate allergies, consider a coating of coconut yogurt that’s been thickened and chilled, or melt a white chocolate alternative (cocoa-butter-free, if needed) that aligns with the dietary restriction. When replacing ingredients for allergies, test small batches first so you can fine-tune cooking times and final texture.

What You’ll Need (Gear)

9×13-inch cake pan — the recipe is sized for this pan; parchment-lined for easy removal.
Medium saucepan — for cooking the toffee; choose one with a heavy bottom to distribute heat evenly.
Offset spatula — helps spread the hot toffee and melted chocolate evenly without burning your fingers.
Wooden spoon or heatproof spatula — for stirring while the toffee simmers.
Measuring cups and spoons — accurate measuring matters for candy-making.
Sharp knife and cutting board — to chop the reserved peanuts and to slice the chilled toffee into pieces.

Avoid These Mistakes

Rushing the simmer: If you don’t let the butter and sugar reach the ribbon stage, the toffee will be soft and sticky instead of crisp. Watch for color and the ribbon test described in the recipe.
Overheating the mixture: Cook on medium and stir occasionally. High heat burns sugar quickly and creates a bitter flavor.
Pouring too slowly: When the toffee is ready, pour it immediately and evenly over the peanuts. Letting it sit in the pan can cause uneven texture.
Spreading chocolate too soon: Give the chocolate chips 2–3 minutes to soften on the hot toffee. Trying to force-spread solid chips will drag the toffee with them.
Skipping the chill: Cutting the toffee before it’s fully firm leads to messy, crumbling pieces. Chill until set for clean slices.

How to Make It Lighter

To reduce richness without losing structure, make small adjustments rather than overhauling the recipe. Use semi-sweet chocolate with a slightly higher cocoa percentage (60–70%) to reduce perceived sweetness. You can also decrease the amount of chocolate you spread across the top—thin the layer so the toffee and peanuts shine through more.

If you want fewer calories per piece, cut smaller portions and plate them with fruit or coffee as an accompaniment. Reducing the butter significantly will affect the toffee’s ability to set correctly, so don’t cut the butter amount dramatically unless you’re ready to experiment with texture.

Recipe Notes & Chef’s Commentary

Temperature and timing are your friends here. The instruction to simmer 7 to 8 minutes is approximate because stove strengths vary; focus on the visual cue where the caramel flows from the spoon in a ribbon. That ribbon stage is the practical signal that the sugar and butter have reached the right concentration for crisp toffee.

Using roasted sea salt peanuts adds a tiny salt spark that plays beautifully against the chocolate. If your peanuts are unsalted, increase the finished salt slightly by lightly salting the top before the chocolate sets. Conversely, if your peanuts are very salty, omit any additional salt touches.

When spreading the melted chocolate, work quickly but gently. An offset spatula is ideal because it lets you glide over the chocolate without digging into the soft toffee beneath. If you have any leftover chopped peanuts, press them lightly into the chocolate so they adhere as it sets.

Make Ahead Like a Pro

This candy is a solid make-ahead candidate. Cool the pan completely, then cover tightly with plastic wrap or transfer slices to an airtight container. Stored in the refrigerator, it will keep its texture for up to two weeks. For longer storage, freeze in a single layer on a baking sheet until solid, then stack with wax paper between layers in a freezer-safe container for up to three months.

When serving frozen or refrigerated toffee, let it sit at room temperature for 10–15 minutes before slicing so your knife makes cleaner cuts. If you froze the toffee, thaw in the fridge overnight before bringing to room temperature to avoid condensation on the chocolate surface.

Frequently Asked Questions

Can I use different nuts? — Yes. Pecans, almonds, or cashews can be substituted. Keep the total nut volume the same and toast them if they’re raw for added flavor.
Why did my toffee turn grainy? — Graininess usually happens if sugar crystallizes. Make sure to stir early to dissolve the sugar, then allow it to simmer undisturbed as recommended. Use a clean pot—any sugar crystals on the sides can reintroduce crystallization.
How do I tell when the toffee is done? — Look for a caramel color and the ribbon test: scoop a little with a spoon—when it drips in a slow ribbon that holds for a second before falling, it’s ready.
Can I double the recipe? — You can, but use a larger pan or make two batches. Doubling in the same saucepan risks uneven heating and burning.
Is it necessary to refrigerate? — The initial cool to room temp step lets the chocolate set; refrigeration speeds firming and makes slicing neater. In humid climates, refrigeration is helpful to prevent softening.

Wrap-Up

Chocolate Peanut Toffee is a dependable, impressive candy that rewards patience and precise timing more than culinary bravado. Once you’ve done one batch, you’ll understand the rhythm: toast the peanuts, bring the butter and sugar to a ribbon, pour, blanket with chocolate, and finish with chopped peanuts. Each step is simple; together they create something celebratory.

If you’re gifting it, slice into neat rectangles and wrap in wax paper or small boxes. If you’re keeping it at home, store chilled and slice as you need it—little pieces go a long way. Make a batch, and you’ll have a ready-made treat that’s equally at home at a holiday party or beside your afternoon coffee.

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Chocolate Peanut Toffee

Crunchy chocolate peanut toffee made with roasted sea salt peanuts, butter, sugar, vanilla, and semi-sweet chocolate chips.

Prep Time10

Cook Time30

Total Time2 40

Servings: 30 servings

Ingredients

1 cupreal butter
1 cupsugar
1 tsppure vanilla
2 1/4 cuproasted sea salt peanuts
1 bagsemi-sweet chocolate chips

Instructions

Line a 9×13-inch cake pan with parchment paper.
Measure 2¼ cups roasted sea salt peanuts. Spread 2 cups of the peanuts into an even layer in the prepared pan and reserve the remaining ¼ cup for chopping and topping.
In a medium saucepan combine 1 cup butter, 1 cup sugar, and 1 tsp vanilla. Stir over medium heat until the butter melts and the mixture comes to a gentle simmer.
Maintain a gentle simmer and cook, stirring occasionally, for 7 to 8 minutes. Watch carefully so it doesn’t burn; the mixture will gradually darken and may look slightly separated.
When the mixture is a caramel color and flows from the spoon in a ribbon, remove the pan from heat and immediately pour the hot toffee evenly over the peanuts in the prepared pan.
Use an offset spatula to spread the toffee mixture into an even layer over the peanuts.
Pour one bag of semi-sweet chocolate chips evenly over the hot toffee. Let sit undisturbed for 2 to 3 minutes so the chips soften and begin to melt.
Use an offset spatula to spread the melted chocolate into an even layer over the toffee.
Chop the reserved ¼ cup of peanuts and sprinkle them evenly over the melted chocolate.
Let the pan cool at room temperature for about 2 hours until it reaches room temperature, then refrigerate until the toffee and chocolate are firm and ready to slice and serve.