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Homemade Peanut Butter Crunch Candy photo

Peanut Butter Crunch Candy

This Peanut Butter Crunch Candy is SO EASY! A crunchy, creamy, chocolate-coated treat perfect for any occasion.
Print Recipe Save it
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course Dessert
Cuisine American
Servings 12 servings

Equipment

  • Large Mixing Bowl
  • Medium Saucepan
  • Spatula
  • 9x13 inch Baking Dish
  • Double boiler or microwave-safe bowl
  • Parchment Paper

Ingredients
  

  • 1-1/2 cups peanut butter
  • 1 tablespoon unsalted butter
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1 cup sugar
  • 3/4 cup light corn syrup
  • 2 tablespoons water
  • 1/2 teaspoon baking soda
  • 1 bar dark chocolate 3.5-ounce
  • 1 teaspoon coconut oil or shortening
  • 3 cups crispy cereal like Rice Krispies or Cornflakes

Instructions
 

  • Line a 9x13-inch baking dish with parchment paper, allowing some overhang for easy removal.
  • In a large mixing bowl, combine 1-1/2 cups peanut butter, 1 tablespoon unsalted butter, 1/4 teaspoon salt, and 1 teaspoon vanilla extract. Mix until creamy and well combined.
  • In a medium saucepan, combine 1 cup sugar, 3/4 cup light corn syrup, and 2 tablespoons water. Heat over medium heat, stirring constantly until sugar dissolves and mixture boils.
  • Remove saucepan from heat and quickly stir in 1/2 teaspoon baking soda; mixture will bubble up.
  • Pour hot sugar mixture into peanut butter mixture. Stir well until smooth and creamy.
  • Fold in 3 cups of your favorite crispy cereal (like Rice Krispies or Cornflakes) until all cereal is coated.
  • Transfer mixture into prepared baking dish, spreading and pressing down firmly to create a compact layer.
  • Melt 3.5-ounce bar of dark chocolate with 1 teaspoon coconut oil or shortening in a double boiler or microwave-safe bowl until smooth.
  • Pour melted chocolate over peanut butter crunch mixture, spreading evenly with a spatula. Let chocolate set at room temperature or refrigerate to firm faster.
  • Once chocolate has set, lift candy out using parchment paper overhang, cut into squares or bars, and serve.

Notes

  • Store candy in an airtight container at room temperature for up to one week or refrigerate up to three weeks with parchment paper between layers.
  • Use plant-based butter and dairy-free chocolate to make this candy vegan.
  • Substitute agave syrup or maple syrup for light corn syrup if desired.
Keyword Candy, Chocolate, Easy, Peanut Butter, Quick