PEANUT BUTTER CRUNCH
Steps:
- Combine the peanut butter, brittle, feuilletine, confectioners' sugar, and salt in the bowl of a stand mixer fitted with the paddle attachment and paddle on medium-low speed for about 1 minute, until homogenous. The crunch can be stored in an airtight container at room temperature for 5 days or in the fridge for up to 2 weeks.
- hazelnut crunch
- Follow the procedure for the peanut butter crunch, substituting the hazelnut paste and brittle for the peanut butter and brittle.
- notes
- If you want to make this nut crunch gluten-free, substitute 1/2 recipe peanut brittle for the feuilletine.
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