Homemade peanut butter and chocolate Buttercrunch Candy is sweet, crunchy, and crispy peanut candy with a chocolate topping.
We’re obsessed with making candy — try these simple Butter Mints, this popular Toffee recipe, this Honeycomb Candy, or Homemade Marshmallows next!
Peanut Butter and Chocolate Buttercrunch Candy
This is my favorite treat I’ve shared this holiday season and there have been a lot of contenders (like this Sugar Cookie Snack Mix or Chocolate Covered Oreo Fudge!) Texturally, it is similar to a Butterfinger® candy bar. This candy starts with an unbelievably delicious crunchy and crispy base and is topped with a smooth chocolate topping. The combo of peanut butter and chocolate is divine in this candy and it’s hard to stop at just one piece!
I will start by saying though, while this candy is simple to make, it really is only simple with a candy thermometer. If you want to make the perfect Buttercrunch Candy, you do need a good candy thermometer. I would never recommend making this candy without one; it is too difficult to judge when it’s ready to be pulled off the stove and will likely result in a frustrating waste of ingredients.
Here is the candy thermometer I use and would highly recommend adding to your kitchen. And with that disclaimer out of the way, let’s talk about all things Buttercrunch!
What peanut butter to use in this recipe
I’ve tried several different types of peanut butter in this buttercrunch candy recipe and the favorite (by far) has been Skippy’s® Super Chunk Extra Crunchy Peanut Butter (not sponsored). It’s got an amazing flavor and lots of chunks of peanuts.
Whatever peanut butter you choose to use, I recommend using peanut butter that you enjoy straight from the jar. You’ll also need to play around with salt addition — if the brand of peanut butter you use isn’t salted, you’ll want to add a bit more. The Skippy peanut butter I use is pretty salty as is, so we don’t add in much.
Now, Let’s talk candy thermometers
As mentioned earlier, if you want to make a perfect batch of Buttercrunch Candy, you need a good candy thermometer. The thermometer takes out the guesswork and ensures you get the sugar mixture to the perfect temperature that will create that classic crispy and crunchy texture Buttercrunch Candy is known for.
If you have a candy thermometer, you’ll also want to make sure it’s accurate. Candy thermometers should be regularly tested for accuracy to ensure you are getting your mixture to the right temperature.
How do I make sure my candy thermometer is accurate?
Just a couple of degrees can be the difference between delicious candy and a burnt mess.
To test your thermometer: Bring a pot of water to a rapid boil and then insert the thermometer and leave it in for several minutes to get an accurate reading. The bulb should be completely immersed in the water but should not touch the bottom of the pan. At sea level, the thermometer should read 212 degrees Fahrenheit or 100 degrees Celsius. If your thermometer reads above or below this, you will need to adjust for that amount when preparing the buttercrunch candy! For example, if the thermometer reads 202 degrees, you would wait until the candy reaches 285 degrees, rather than 295 degrees.
I recommend a regular check for thermometer accuracy and adjust your measurements accordingly!
Quick Tip
If you live in a high-altitude area (over 3,000 ft in elevation) the change in air pressure means water reaches boiling at 208 degrees. Read more about high-altitude cooking here, so you’re not surprised!
How to make Buttercrunch Candy (tips)
- Practice helps. As with all things — practice makes perfect and candy making is no different. It takes some practice (and many times a failed batch or two) to get the hang of it. Be patient if you’re new to candy making. And because of the learning curve, try a few practice batches before you go public!
- Prep all your ingredients before beginning. As with most candy recipes, the boiling process requires your full attention. Candy can go from the perfect stage to burned and ruined in a matter of seconds. With all the ingredients set out and prepped before beginning, it will make the process seamless.
- Watch carefully. It can seem like the candy thermometer is barely budging, and then all of a sudden it will be at temperature or above so be sure to watch carefully, even if it seems tedious for a bit.
- Line the pan. Be sure to line the pan with parchment paper for easy removal of the candy once it’s hardened.
Buttercrunch Candy FAQs
A humid environment is most likely to blame; I wouldn’t recommend making candy on a rainy or when it’s very humid. Another culprit could be an incorrect candy thermometer reading (or not using a candy thermometer). With candy, there are different stages. If the candy doesn’t get to the correct stage, it will be overly chewy instead of crispy.
Unfortunately, no, the two aren’t interchangeable. Baking soda is a must-have for this recipe.
Even though it looks like the candy sets up pretty quickly, it typically needs 3-5 hours to fully firm up and finish setting up.
If you’ve ever made candy before you know it can leave the pot a bit messy. Here’s how to clean it quickly in three easy steps:
- Let the pan cool completely first.ย Once cooled, fill it just over halfway with water.
- Place the pan back on the stovetop and bring the water to a boil. Once the water is boiling, the candy will begin to melt off the sides.
- Use a spatula to scrape down the sides and scrape off any stubborn candy. Pour it all down the disposal and let the pan cool before doing a final clean with soap and water.
It depends on the humidity. With high levels of humidity, this candy will absorb the moisture from the air and become sticky, so it may only last 1 or 2 days. In dry environments, it can last up to a week stored in an airtight container at room temperature. Do not refrigerate the candy!
More delicious desserts
- Turtle Candy only three ingredients
- Peppermint Sugar Cookies with peppermint-cream cheese frosting
- Apple Pie with homemade buttery crust
- Dessert Cheese Ball brownie-batter flavored
- Muddy Buddies chocolate-peanut butter snack mix
Buttercrunch Candy
Equipment
- Baking pan 9 x 9-inch, lined
Ingredients
- 1-1/2 cups peanut butter
- 1 tablespoon unsalted butter
- 1/4 teaspoon salt see note 1
- 1 teaspoon vanilla extract
- 1 cup sugar
- 3/4 cup light corn syrup
- 2 tablespoons water
- 1/2 teaspoon baking soda
- 1 (3.5-ounce) bar dark chocolate
- 1 teaspoon coconut oil or shortening
Instructions
- Line a 9 x 9-inch or 8 x 8-inch pan with parchment paper, leaving an overhang for easy removal. Gather all your ingredients. In a small bowl, sift the baking soda through a fine-mesh sieve to eliminate lumps. Keep a heat-resistant silicone spatula and whisk handy near the stovetop.
- Add the peanut butter, butter, and salt to a microwave-safe bowl. Microwave for 20 seconds, stir, and repeat in 20-second bursts until the mixture is soft and pourable. Stir in the vanilla extract. Use a spatula to transfer this mixture to a large bowl. Keep it close to the stovetop.
- Combine the white sugar, corn syrup, and water in a nonstick, heavy-bottomed pot. Stir gently until the sugar is moistened, avoiding contact with the pot's sides. Place the pot over high heat and attach a candy thermometer. Cook without stirring until the syrup reaches 285โ. Watch closely as it can heat up quickly.
- As soon as the syrup heats 285โ, remove it from the heat and immediately whisk in the baking soda. Whisk vigorously and once the syrup grows and turns foamy, immediately pour the syrup into the large bowl with the peanut butter mixture.
- Switch to the spatula and quickly fold the peanut butter mixture into the foamy syrup. Work swiftly, as it will begin to thicken into a solid, stringy mass. Transfer the mixture to the prepared 9 x 9-inch pan and spread it to about an inch thick. It's fine if it doesn't completely fill the pan. Allow it to cool at room temperature for 3โ5 hours, or until fully set.
- Once the candy is fully cooled, finely chop the chocolate. Place about 2/3 of it in a microwave-safe bowl. Microwave for 20 seconds, then stir for 30 seconds, repeating until melted. Once fully melted, add the remaining 1/3 chopped chocolate and mix until it melts. This will bring the chocolate temperature to just under body temperature, helping to temper it and prevent streakiness.
- Spread the chocolate evenly across the top of the buttercrunch candy. Let buttercrunch stand at room temperature for 1 hour or until set. Remove the bars using the parchment paper overhang and cut into squares with a very sharp chef's knife. Enjoy!
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Oh my! Yes! Thank you so much for this recipe! I’ve been trying to make these for years as they are one of my favorite candies. And they are perfect. I have ascended to peanut butter candy heaven. Extra points for the homage to Skippy’s super chunk. Best peanut butter ever.
I am so happy to hear how much you loved this Buttercrunch Candy! Thanks! ๐