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Chocolate Peanut Butter Banana Toffee

I decided to return to an old faithful recipe this week and come up with some new ideas.  The recipe was for a coffee walnut toffee*, and I have been making it for at least 12-14 years.  I can’t even remember where it came from, but it’s been passed around the family and tweaked, served and given as gifts forever.

While I also have another recipe in mind, this was the one I decided to start with.  Ease into it so to speak, as I hadn’t made candy in a while.  I don’t know what made me think of it, but there are limited recipes for banana brittles, and hey who doesn’t love the traditional peanut-butter-banana combo?  I know I do.

So off I went, and this is the resulting recipe, it was good stuff ! 


  • 1 1/4 cups butter
  • 1 cup white sugar
  • 1/3 cup brown sugar
  • 1/3 cup water
  • 1 tbsp honey
  • 1/2 tsp ground cinnamon
  • 1/4 tsp salt
  • 2 cups coarsely chopped banana chips (I started with a 220 gram package and tossed it in the food processor)
  • 1/4 tsp banana extract
  • 8 ounces bittersweet chocolate
  • 8 ounces peanut butter chips
  • 1 tsp butter

To start, butter a cookie sheet.  Melt first quantity of butter in a heavy saucepan over low heat.  Add both sugars, water, honey, cinnamon and salt and stir until sugar dissolves.

Increase heat to medium and cook for approximately 15 minutes until golden, all the while scraping bottom of pan.  You want the mixture to reach a “hard crack” stage, so keep a glass of water with ice handy and drop a little dab of the mixture in towards the end of the 15 minutes to see if it cracks easily.

Once at this stage, remove from heat and mix in chopped banana chips and extract.  Pour mixture onto prepared sheet and stretch to cover as much as pan as possible.

Sprinkle bittersweet chocolate chips on top of hot toffee, alternating to leave bare areas.  Allow to melt and flatten with spoon.

In microwave, heat peanut butter chips and 2nd quantity of butter for approximately one minute or until melted and smooth.  Drop dollops of this melted mixture onto bare spaces and flatten with spoon.  Using tip of knife make marble pattern:

Place pan in fridge and allow to fully set.  Break into pieces and serve.

*if you want to try your hand at the coffee-walnut toffee recipe, simply substitute molasses for the honey in this recipe, add 2 tsp coffee powder along with your sugars, substitute chopped walnuts for the banana chips and your chocolate it 4.5 ounces each of bittersweet and white chocolate (no need to add butter or microwave).  Omit the banana extract. The coffee-walnut toffee must be cooked for approximately 20 minutes to reach the hard crack stage.


One response »

  1. Pingback: Hazelnut Biscotti Toffee « Sugar n' Stuff

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