Try these simple treats next: Butter Mints, Honeycomb Candy, or Homemade Marshmallows.
Peanut Butter Buttercrunch Candy
This is my favorite 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 easy 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.
Ingredients
- Peanut Butter: I love 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 perfect Buttercrunch 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 perfect results.
How To Make Buttercrunch Candy
- Get Ready: Line a pan with parchment paper.
- Peanut Butter: Warm peanut butter, butter, and salt until smooth. Stir 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!
Buttercrunch 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 perfect 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.
Storage
Storing Leftovers
Keep Buttercrunch 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.
More Delicious Desserts
- Turtle Candy made with just three ingredients
- Peppermint Sugar Cookies topped with creamy peppermint frosting
- Apple Pie with a buttery homemade crust
- Dessert Cheese Ball tastes like brownie batter
- Muddy Buddies chocolate and peanut butter 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 285℉. Watch closely as it can heat up quickly.
- As soon as the syrup heats 285℉, 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 3–5 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! 🙂