YIELD: 8 SERVINGS
These irresistible candies taste just like the commercial brand, with addictively crunchy peanut butter candy layers encased in creamy chocolate. Of course, these are just as nice without the chocolate on the outside … especially when crumbled up and sprinkled on ice cream.
Directions
Line a 9 × 13-inch baking sheet with parchment paper or have ready a silicone baking mat the same size.
In a 2-quart saucepan combine the sugar, corn syrup, and water.
Bring to a boil over medium heat, stirring often with a clean wooden spoon and washing downsides with a silicone brush.
Once boiling, reduce stirring to occasionally until the mixture reads 290 °F on a candy thermometer (or the Soft Crack Stage if using the Cold Water Method).
Remove from heat immediately and quickly stir in the peanut butter and vanilla extract and spread about ½ inch thick onto the baking sheet or silicone baking mat.
Score lightly using a sharp knife and break into 1 × 2 inch-bars.
Cover with tempered couverture and let the candy set until the chocolate becomes firm, for about 1 to 2 hours.
Store in an airtight container for up to 1 month.
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Ingredients
1 cup sugar
⅓ cup corn syrup
⅓ cup water, room temperature
1 cup creamy peanut butter
1 teaspoon vanilla extract
2 cups couverture, tempered
