In this installment, Hannah Swensen steps up when her sister Michelle’s boyfriend Lonnie—a local policeman—becomes the last person seen with a murder victim. The Eden Lake sheriff’s office calls in outside help—and Hannah Swensen is ready to investigate. Readers will find plenty of clues to narrow down the suspect list themselves. As a bonus, this cozy mystery includes an easy recipe for Chocolate Peanut Butter Toffee, a sweet and crunchy treat that’s perfect for enjoying while you read.

Book #25 in the Hannah Swenson Mystery series. The cliffhanger from the previous novel is quickly resolved. Hannah moves on to solve a mystery that has her sister’s boyfriend as a main suspect. Hannah is his only hope in the cozy mystery.

Coconut Layer Cake Murder by Joanne Fluke

Chocolate Peanut Butter Toffee

from a cozy mystery novel:

Coconut Layer Cake Murder

by Joanne Fluke

Outline and Tone:

This Hannah Swensen series offers a fresh narrative twist that cozy mystery fans will absolutely love. The story takes a unique approach as much of the plot is told through Lonnie’s perspective, using flashbacks that reveal the events leading up to the murder. This narrative structure does more than simply recount what happened—it creates genuine suspense while giving readers a deeper, more nuanced understanding of Michelle’s boyfriend and his role in the unfolding drama.

Clues are cleverly woven throughout both narratives, rewarding attentive readers who enjoy piecing together the puzzle alongside the protagonist. Hannah finds herself pulled away from the Cookie Jar Bakery as the case demands her full attention, and the investigation provides a welcome distraction from her complicated feelings about Ross. Throughout it all, she’s surrounded by her wonderfully supportive family, loyal friends, and trusted working partners who provide both practical help and emotional grounding. The pacing is refreshingly brisk and engaging, making this a true page-turner where the pages seem to fly by on their own. The satisfying yet tantalizing ending will have you immediately reaching for the next book in the series.

The Author: Joanne Fluke

Joanne Fluke published her first Hannah Swenson novel, Chocolate Chip Cookie Murder, in 2001. Since then she has been a New York Times bestselling author several times. She is a popular guest on her local television station and she always uploads her interview to her Youtube Channel. She even has many interviews organized by the book. Some of her books have been made into movies on the Hallmark Movies & Mysteries Channel. Murder, She Baked: A Chocolate Chip Cookie Mystery can be found https://www.hallmarkmoviesandmysteries.com/. Joanne Fluke will interact with fans on her Twitter and her Facebook accounts.

What is not to like?:

I was disappointed in the opportunities that were lost in how the cliff hanger was resolved.

The verdict:

I easily recommend this book. I don’t think it would read well as a stand alone because there are references to characters and events that happened before this story began.

Disclaimer: In the name of full transparency, please be aware that this blog post contains affiliate links and any purchases made through such links will result in a small commission for me (at no extra cost for you).

Chocolate Peanut Butter Toffee

Assemble the Ingredients

Preheat the oven to 350°F., rack in the middle position.

Hannah’s 1st Note:

There are three packets in a 13-ounce box of Club Crackers. You’ll use only one packet. You can buy a smaller box if you can find it, but you can always use extra crackers, right? If you can’t find Club Crackers at your store, you can use any brand of salted soda crackers. Your goal is to cover the bottom of the pan as completely as you can with something both crispy and salty.

Line a 10-inch by 15-inch cookie sheet with foil or parchement paper. If you have a jellyroll pan, that’s perfect. If you don’t, use a cookie sheet and turn up the edges of the foil to form sides.

Spray the foil or parchment paper with Pam or another nonstick cooking spray. (You want to be able to peel the foil off later, after the toffee hardens.)

Line the bottom of your pan completely with Club Crackers, salt side down. (You can break the crackers in pieces to make them fit if you have to.)

Sprinkle 1 (only ONE) cup of milk chocolate chips over the surface of the cracker-lined pan.

Set the jelly roll pan or cookie sheet aside on the kitchen counter while you cook the toffee mixture.

Hannah’s 2nd Note:

GOOD NEWS! You don’t need a candy thermometer to make this toffee.

Combine the salted butter with the brown sugar in a medium-size saucepan. Stir until they are thoroughly mixed.

Hannah’s 3rd Note:

I use my Great-Grandmother Elsa’s wooden spoon to do this, but you can also use a heat-resistant rubber spatula if you wish.

Set the saucepan on the stovetop and turn the burner to MEDIUM-HIGH. STIRRING CONSTANTLY, bring the toffee mixture to a boil.

Boil for exactly 5 (five) minutes. Keep that spoon or spatula going! If you don’t, your toffee will burn! If the toffee mixture sputters too much, you can reduce the heat a bit. If the mixture begins to lose the boil, you can increase the heat a bit. Just don’t stop stirring until you’ve boiled it for 5 minutes.

At the end of 5 minutes, pull the saucepan over to a cold burner.

Pour the very hot toffee mixture over the crackers and milk chocolate chips as evenly as you can.

Spread it out quickly with a heat-resistant spatula or a frosting knife.

Hannah’s 4th Note:

I start by pouring the mixture in lines from top to bottom over the length of the pan. Then I turn it and pour more lines over the width of the pan, until the whole pan is cross-hatched with the hot toffee mixture. If it doesn’t cover the crackers completely, don’t worry-it’ll spread out quite a bit in the oven.

Slide the pan into the oven and bake the toffee at 350°F. for 10 (ten) minutes.

Remove the pan from the oven, place it on a cold stovetop burner or a wire rack, and sprinkle the peanut butter chips over the top.

Cover the pan with a sheet of foil or an empty cookie sheet. Let everything sit for 2 (two) full minutes. This will melt the peanut butter chips.

When 2 (two) minutes have passed, take off the top cookie sheet or foil and spread the melted peanut butter chips as evenly as you can with a heat-resistant spatula, a wooden paddle, or a frosting knife.

Using oven mitts or pot holders, place the pan in the refrigerator to cool, uncovered, for at least 1 (one) hour.

Have a cup of coffee and relax while your toffee is cooling and hardening in the refrigerator.

Remember that last cup of milk chocolate chips and the chopped peanuts you haven’t used yet? Don’t worry. They’ll be used when your creation has cooled and hardened.

Once the hour is up, leave your pan in the refrigerator and pour the milk chocolate chips into a small-size microwave-safe bowl. (I used a 2-cup Pyrex measuring cup-mine has a spout, which I find very helpful.)

Melt your milk chocolate chips on HIGH heat in the microwave for 1 (one) minute. Then let the bowl sit in the microwave for another minute.

When the minute has passed, take the bowl out of the microwave and attempt to stir the chips smoothly. If you can’t and they’re not completely melted, return them to the microwave and heat them in 30-second increments, followed by 30 seconds of standing time, until you can stir them smooth.

Take your hardened toffee out of the refrigerator and quickly drizzle the melted milk chocolate over the top of the cooled peanut butter chip layer. Be sure to let some of the peanut butter chip layer show through.

Sprinkle the chopped peanuts over the top of the chocolate drizzle and refrigerate the pan for another 2 hours.

When your Chocolate Peanut Butter Toffee has thoroughly chilled, peel it from the foil and break it into random-size pieces.

Hannah’s 5th Note:

Even though you have sprinkled chopped peanuts over the top of your toffee, it’s still wise to warn everyone that this candy contains peanuts. Although peanut allergies are becoming less common, they can still be a dangerous problem!

Chocolate Peanut Butter Toffee from a cozy mystery Coconut Layer Cake Murder by Joanne Fluke

Easy Chocolate Peanut Butter Toffee

GOOD NEWS! You don't need a candy thermometer to make this toffee.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 10

Cooling Time 3

Course Dessert

Cuisine American

Servings 12 people

Ingredients

16 oz box Club Crackers
2 cups milk chocolate chips (you'll use a total of 2 cups)
1 cup salted butter, softened to room temperature (2 sticks, 1/2 pound)
1 cup brown sugar (pack it down in the cup when you measure it)
2 cups peanut butter chips
½ cup chopped salted peanuts (NOT dry roasted- measure AFTER chopping)

Instructions

Line a 10-inch by 15-inch cookie sheet with foil or parchment paper. If you have a jellyroll pan, that's perfect. If you don't, use a cookie sheet and turn up the edges of the foil to form sides.
Spray the foil with Pam or another nonstick cooking spray. (You want to be able to peel the foil or parchment paper off later, after the toffee hardens.)
Line the bottom of your pan completely with Club Crackers, salt side down. (You can break the crackers in pieces to make them fit if you have to.)
Sprinkle 1 (only ONE) cup of milk chocolate chips over the surface of the cracker-lined pan.
Set the jelly roll pan or cookie sheet aside on the kitchen counter while you cook the toffee mixture.
Combine the salted butter with the brown sugar in a medium-size saucepan. Stir until they are thoroughly mixed.
Set the saucepan on the stovetop and turn the burner to MEDIUM-HIGH. STIRRING CONSTANTLY, bring the toffee mixture to a boil.
Boil for exactly 5 (five) minutes. Keep that spoon or spatula going! If you don't, your toffee will burn! If the toffee mixture sputters too much, you can reduce the heat a bit. If the mixture begins to lose the boil, you can increase the heat a bit. Just don't stop stirring until you've boiled it for 5 minutes.
At the end of 5 minutes, pull the saucepan over to a cold burner.
Pour the very hot toffee mixture over the crackers and milk chocolate chips as evenly as you can.
Spread it out quickly with a heat-resistant spatula or a frosting knife.
Slide the pan into the oven and bake the toffee at 350°F. for 10 (ten) minutes.
Remove the pan from the oven, place it on a cold stovetop burner or a wire rack, and sprinkle the peanut butter chips over the top.
Cover the pan with a sheet of foil or an empty cookie sheet. Let everything sit for 2 (two) full minutes. This will melt the peanut butter chips.
When 2 (two) minutes have passed, take off the top cookie sheet or foil and spread the melted peanut butter chips as evenly as you can with a heat-resistant spatula, a wooden paddle, or a frosting knife.
Using oven mitts or pot holders, place the pan in the refrigerator to cool, uncovered, for at least 1 (one) hour.
Once the hour is up, leave your pan in the refrigerator and pour the milk chocolate chips into a small-size microwave-safe bowl.
Melt your milk chocolate chips on HIGH heat in the microwave for 1 (one) minute. Then let the bowl sit in the microwave for another minute.
When the minute has passed, take the bowl out of the microwave and attempt to stir the chips smoothly. If you can't and they're not completely melted, return them to the microwave and heat them in 30-second increments, followed by 30 seconds of standing time, until you can stir them smooth.
Take your hardened toffee out of the refrigerator and quickly drizzle the melted milk chocolate over the top of the cooled peanut butter chip layer. Be sure to let some of the peanut butter chip layer show through.
Sprinkle the chopped peanuts over the top of the chocolate drizzle and refrigerate the pan for another 2 hours.
When your Chocolate Peanut Butter Toffee has thoroughly chilled, peel it from the foil and break it into random-size pieces.

Keyword butter crackers, chocolate, milk chocolate, peanut butter, peanuts, toffee

What would I do differently next time?

These are perfect! Sweet and salty they are simply amazing. However, I love dark chocolate. I would like to try these with dark chocolate chips rather than mild chocolate chips.