The Greatest Chocolate Peanut Toffee

1 T. plus 1 c. butter, divided
1 c. dry roasted peanuts, chopped, divided
1 c. sugar
1/2 c. packed brown sugar
1 T. light corn syrup
1 pkg. (10 oz) Nestle swirled milk chocolate & peanut butter chips

Line a 9/13 pan with foil. Coat foil with 1 T. butter. Sprinkle 3/4 peanuts over foil. Melt remaining butter in a medium, heavy-duty pan over medium heat. Stir in sugar, brown sugar and corn syrup. Bring to a boil. cook for 6 minutes, about 290 degrees on candy thermometer, stirring occasionally. Remove from heat.

Working quickly, carefully pour hot mixture evenly over nuts in pan. Immediately sprinkle with remaining nuts and chips over toffee. Press down lightly before chips begin to melt. Refrigerate for approximately one hour or until set. Remove foil; break into bite-size pieces. Store in airtight container at room temperature. Yield: 40 pieces.

Trust me...you will not be disappointed! Enjoy!