The secret ingredient to the recipe that won the Betty Crocker Baking Contest was…chips! Anna Ginsberg of Austin, Texas won the $5,000 grand prize for her Chocolate-Topped Peanut-Toffee Bars, a sweet and salty cookie bar made with a pouch of Betty Crocker peanut butter cookie mix and potato chips as a “secret” ingredient. It may not be health conscious, artisanal, green and/or organic, but I have to admit, this sounds good. I love sweet and salty combinations.
Chocolate-Topped Peanut-Toffee Bars
by Anna Ginsberg
Prep Time:30 min
Start to Finish:3 hr 15 min
Makes: 32 bars
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)
- Heat oven to 350°F. Spray bottom and sides of 13×9-inch pan with cooking spray.
- 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.
- Meanwhile, in 1-quart saucepan, melt butter over medium heat. Stir in brown sugar. Heat to boiling, stirring frequently. Boil 1 minute, stirring constantly.
- 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.
- 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.
Original recipe from BettyCrocker.com