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Peanut Butter Crunch
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Peanut Butter Crunch
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Our peanut butter crunch recipe is nuts. Literally. Take fresh peanuts and chop them up. Make them into a smooth peanut butter like cream mixture sprinkled with chopped nuts. Cool. Dip in chocolate and roll in more chopped nuts.

Prep time
0:30
Bake/Cook time
0:25
Plan for

Stand time 3 hours to overnight

Yield
10 to 12 servings
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Peanut Butter Crunch
Extra Fine Granulated Sugar
Prep time :
0:30
Bake/Cook time :
0:25
Plan For

Stand time 3 hours to overnight

Yield :
10 to 12 servings

INGREDIENTS

  • 1 cup (2 sticks) unsalted butter
  • 1 cup Imperial Sugar Extra Fine Granulated Sugar
  • 1/4 cup water
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • 5 cups peanuts (salted, chopped, 1/2 cup reserved)
  • 12 ounce milk chocolate chips

DIRECTIONS

  1. Generously grease a small rimmed sheet pan (like one from a small toaster oven).
  2. Chop nuts by hand or with a food processor.
  3. In a large sauce pan (about 4 quarts to prevent boil-over) over a medium to high heat, combine first 5 ingredients while stirring non-stop until mixture has same color of peanut butter. Add the 1/2 cup of reserved nuts, and then pour into prepared pan. Let cool for about 5 minutes.
  4. Once cooling time has passed, score or mark across surface and all way down with a greased knife. Please use caution as candy is still very hot. Let cool completely at room temperature (3 hours to overnight, depending on thickness of the candy).
  5. Once completely cooled, the candy into pieces (they should break apart at score lines). Put remaining nuts in a bowl and line a sheet pan with parchment paper.
  6. Melt chocolate over a double boiler with low heat. Dip each candy piece in melted chocolate and then roll in chopped nuts.
  7. Place on parchment paper lined sheet pan. Chill in fridge for about 5 minutes to harden before consuming. Enjoy!
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