PEANUT BUTTER CRUNCH

Peanut Butter Crunch image

Yield Makes about 515 g (3 1/2 cups)

Number Of Ingredients 11

Ingredients

195 g Skippy peanut butter (3/4 cup)
1/3 recipe Peanut Brittle (page 169) [80 g (1/2 cup)]
120 g feuilletine (1 1/2 cups)
120 g confectioners' sugar (3/4 cup)
2 g kosher salt (1/2 teaspoon)
hazelnut crunch
100 g hazelnut paste (1/3 cup)
1/3 recipe Hazelnut Brittle (page 170) [80 g (1/2 cup)]
80 g feuilletine (1 cup)
20 g confectioners' sugar (2 tablespoons)
3 g kosher salt (3/4 teaspoon)

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.

*** Explore more Peanut Butter Crunch Recipes »

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