Recipe courtesy of Andrew Fuller
Recipe courtesy of Andrew Fuller
Watch how to make this recipe.
3-Ingredient Peanut Butter Crunch Bars
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- Level: Easy
- Total: 1 hr (includes chilling time)
- Active: 15 min
- Yield: about 36 bite-size pieces
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 14 servings
- Calories
- 371
- Total Fat
- 22 g
- Saturated Fat
- 5 g
- Carbohydrates
- 37 g
- Dietary Fiber
- 3 g
- Sugar
- 17 g
- Protein
- 10 g
- Cholesterol
- 3 mg
- Sodium
- 116 mg
If you love the crisp, peanut-buttery crunch of a classic candy bar, you’re going to love this homemade version. The secret is a surprisingly simple shortcut: melted candy corn transforms into a chewy, flaky peanut butter center that’s coated in creamy milk chocolate. With just a handful of ingredients and no candy thermometer required, these bite-size treats come together in minutes. Keep the centers cold while dipping for the easiest, smoothest chocolate coating.
- Level: Easy
- Total: 1 hr (includes chilling time)
- Active: 15 min
- Yield: about 36 bite-size pieces
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 14 servings
- Calories
- 371
- Total Fat
- 22 g
- Saturated Fat
- 5 g
- Carbohydrates
- 37 g
- Dietary Fiber
- 3 g
- Sugar
- 17 g
- Protein
- 10 g
- Cholesterol
- 3 mg
- Sodium
- 116 mg
Ingredients
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Directions
- Line an 8-inch square pan with parchment.
- Place the candy corn in a large microwave-safe bowl. Microwave in 30-second intervals, stirring thoroughly after each, until completely melted and smooth, about 2 minutes total. Immediately add the peanut butter and stir vigorously until fully combined. Work quickly, as the mixture begins firming up as it cools. Press the mixture evenly into the prepared pan. Refrigerate until firm, about 30 minutes.
- Lift the candy from the pan and cut it into small rectangles or bite-size squares. Keep the pieces refrigerated while preparing the chocolate.
- Microwave the chocolate in a large microwave-safe bowl in 30-second intervals, stirring after each, until melted, about 1 1/2 minutes. If using chocolate chips, stir in the coconut oil to create a smoother coating.
- Dip each candy piece completely in the melted chocolate, allowing the excess to drip away. Arrange on parchment and refrigerate until the chocolate is set, about 15 minutes. Store the finished candies in an airtight container in the refrigerator for up to 2 weeks.
Cook’s Note
Keep most of the centers refrigerated and dip only a few at a time. Cold centers are much easier to coat!
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