Name: Peanut Butter Crunch Candy for the Table
Yield: 16

Peanut Butter Crunch Candy brings together the reliable combo of creamy peanut butter, crispy crunch, and a decadent chocolate topping for an irresistible treat.

Try these simple treats next: Butter Mints, Honeycomb Candy, or from-scratch Marshmallows.

Peanut Butter Crunch Candy

This is a reliable holiday treat, and that’s saying a lot with great options like Sugar Cookie Snack Mix and Chocolate Covered Oreo Fudge! It has a texture like a Butterfinger® bar, with a crispy, crunchy base topped with smooth chocolate. The mix of peanut butter and chocolate is so good—you’ll want more than one piece!

It’s straightforward to make, but you really need a candy thermometer. It’s the best way to know when it’s ready to take off the stove, so you don’t waste ingredients.

Process shots: sift soda and keep nearby; mix peanut butter, butter and salt' microwave and stir; add in vanilla; move to a large bowl.

Ingredients

Peanut Butter: It is satisfying to Skippy’s® Super Chunk for its extra crunch.
Unsalted Butter: Go with unsalted so you can control how salty the candy is.
Salt: Add more or less depending on how salty your peanut butter is.
Vanilla: Mix it in after heating the peanut butter so the flavor stays strong.
Sugar: Use regular white sugar for the best texture.
Corn Syrup: Keeps the sugar from turning grainy and makes the candy smooth.
Water: Helps the sugar dissolve while cooking.
Baking Soda: Use fresh baking soda for the best results.
Dark Chocolate: Chop small to melt easier, and melt in steps for shiny chocolate.
Coconut Oil: Helps the chocolate set and look smooth.

Candy Thermometers

To make reliable Peanut Butter Crunch Candy, a good candy thermometer is essential. It removes the guesswork and ensures the sugar reaches the right temperature for that classic crispy texture.

Check your thermometer’s accuracy often to get reliable results.

Process shots: Bring sugar, corn syrup and water to a boil; when temperature reaches 285 degrees, whisk in baking soda; pour over peanut butter mixture and fold in with a spatula.

How To Make Peanut Butter Crunch Candy

Get Ready: Line a pan with parchment paper.
Peanut Butter: Warm peanut butter, butter, and salt until smooth. mix in vanilla.
Cook Syrup: Heat sugar, syrup, and water to 285°F using a candy thermometer.
Stir Together: Mix baking soda into syrup, then combine it with peanut butter mix.
Cool Down: Spread the mix into the pan and let it cool completely.
Add Chocolate: Melt chocolate, spread it on top, and let it harden.
Cut and Enjoy: Slice into squares and serve!

Peanut Butter Crunch Candy Tips

Keep practicing. Making candy takes practice, and it’s okay if you mess up a batch or two. Be patient and practice a few times before sharing.
Get everything ready first. Making candy needs your full attention—boiling can go from reliable to ruined fast. Get all the ingredients ready first to make it easier.
Pay attention. The candy thermometer might feel slow, but temps rise quickly. Pay attention, even if it feels slow.
Line the pan. Line the pan with parchment paper so the candy comes out easily.

Image of a stack of Buttercrunch Candy squares.

Storage

Storing Leftovers

Keep Peanut Butter Crunch Candy in a sealed container at room temperature for up to a week if it’s not humid. Don’t refrigerate—it can get sticky.

To freeze, wrap each piece in parchment or wax paper, put them in a sealed container, and freeze for up to 3 months. Let them sit at room temperature to thaw before eating.