Ingredients:
Magic Bar Ingredients:
1 14.4-ounce box graham crackers
1 cup peanuts, toasted
2 sticks unsalted butter, melted, plus 1 tablespoon for greasing the baking dish
8 ounces dark chocolate (milk, semisweet or bittersweet), finely chopped
6 ounces white chocolate, finely chopped
1 cup shredded sweetened coconut
1 1/2 cups Peanut Brittle or 1 1/2 cups roughly chopped and toasted peanuts plus 1/2 cup roughly chopped chocolate-covered toffee (like a Heath bar)
1/2 cup roughly chopped peanuts
14-ounce can sweetened condensed milk
Peanut Brittle Ingredients:
1 tablespoon unsalted butter at room temperature
3 cups raw peanuts
4 cups sugar
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Preparation:
1. Heat your oven to 350 degrees F. Grease a 9 x 11 - inch baking dish with butter and set aside.
2. Using a food processor, grind the graham crackers and peanuts together to make fine crumbs. Place the crumbs in a medium bowl and mix in the melted butter. Transfer to the prepared baking dish, pat into an even , solid crust and set aside.
3. Mix the chocolates with the coconut, peanut brittle (or chopped peanuts and chopped toffee), chopped peanuts and condensed milk in large bowl.
4. Pour over the crust and bake until the chocolate is partially melted and the coconut is browned, about 20 minutes.
5. Cool overnight before cutting into squares.
Peanut Brittle Preparation:
1. Grease a rimmed baking sheet with 1 tablespoon of butter and set aside. Heat your oven to 375 degrees F.
2. Place the peanuts on the rimmed baking sheet and roast them until they're fragrant and lightly toasted, about 5 minutes.
3. Transfer to a bowl and set aside to cool.
4. Place the sugar in a large, heavy-bottomed pot over medium heat. Stir the sugar every few minutes to break up any sugar lumps until the sugar is dissolved. Cover the pot (the condensation prevents the sugar from crystallizing) and cook, stirring every 2 minutes, for 10 to 12 minutes or until the sugar is between brown and amber.
5. Remove the cover, increase the heat to medium-high and add the peanuts.
6. Stir to completely incorporate and then carefully transfer the hot Peanut Brittle to the greased baking sheet.
7. Using a rubber spatula, spread the brittle into a 1/2-inch thick layer.
8. Set aside to cool completely and then chop into chunks. Peanut brittle lasts for weeks. Store in a sealed container. |
