Credit: Photography by Ryan Liebe

Recipe Summary test

25 mins
3 hrs 15 mins


Ingredient Checklist


Instructions Checklist
  • Preheat the oven to 375°. Line a 9-by-13-inch metal pan with foil, leaving some overhang. Grease the foil. Line the bottom of the pan with crackers, placing them side by side and breaking to fit.

  • In a small saucepan over medium heat, bring the butter and sugar to a boil, stirring until the sugar dissolves. Boil for 4 minutes, stirring constantly. Remove from heat and stir in the espresso powder. Pour the mixture over the crackers, spreading to cover evenly.

  • Bake the toffee until the top bubbles vigorously, about 10 minutes. Dollop the peanut butter on top, then bake until it softens, about 1 minute. Remove from the oven. Using an offset spatula or the back of a spoon, spread the peanut butter evenly. Sprinkle with the chocolate and nuts. Cool to room temperature, about 30 minutes. Refrigerate uncovered until set, about 2 hours.

  • Using the foil overhang as an aid, transfer the toffee to a cutting board. Cut into squares. Refrigerate the toffee in an airtight container.