Hi.

I'm Kendra, and I'm here to help you be a genius about the things that matter and lazy about the things that don't. Welcome to your people.

Peanut Butter Crunch Candy

Peanut Butter Crunch Candy

Most of our knowledge of making candy from scratch comes from food competition shows hosted by eccentric Germans and ex boy band members, so I understand if it's something you've never thought possible in your own kitchen. 

But if we don't keep our eyes open for impossible things that are actually very possible, we'll miss out on having Matt Damon as a husband.

I bet when Luciana Barroso went to tend bar that night in 2003, she never expected to wait on Matt, have him ask her out, and then marry him two years later. You just never know what might happen if you keep your options open. The moral of the story? Making candy could help you marry a celebrity. Wait, that's right, right?

Plus, if you're needing something to do with all those relatives in town for Thanksgiving, this will win the day.

Chocolate Peanut Butter Crunch Candy

Melt. Stir. Chill. Cut. Those are the only steps to achieving an addictive Crunch-esque candy that is dangerously perfect. Worried the peanut butter might kill someone? Use almond butter. No death-by-allergy necessary. 

INGREDIENTS

  • 6.5 ounces milk chocolate, chopped
  • 2.5 ounces dark chocolate, chopped
  • 1/4 cup smooth peanut butter
  • 1/8 tsp salt
  • 1/2 tsp vanilla
  • 2 1/2 cups Rice Krispies

HOW TO MAKE IT

  1. Melt. Fill a small saucepan with about an inch of water and place over medium heat. Place the chocolate in a metal or glass bowl and fit snugly on the pan of simmering water. This is called a double boiler, and it will gently melt your chocolate. You can also melt in the microwave for a minute at a time, stirring each time, but frankly, I adore the double boiler method so much more. It feels more Laura Ingalls and isn't a bit harder than babysitting the microwave. Once the chocolate is almost fully melted, take it off the heat and keep stirring until it's all melted. The reason you don't melt it all the way over the heat is that you run the risk of the chocolate seizing and getting wonky. It's such a chill ingredient until it isn't, so let just remove it from danger before it turns into a diva.
  2. Stir. Stir the peanut butter, salt, and vanilla into the chocolate until combined. Then add the cereal and stir until everything is incorporated. 
  3. Chill. Line a small dish, shoe box, bread loaf pan, or anything that measures about 4x8 with parchment or wax paper. This recipe is just a tad too small to fit in an 8x8 pan, but you could always double it and put it in a bigger pan. It's just dangerous to have too much around. Trust me on this. So find something smallish, line it, and press the mixture into the "pan" evenly. Leave it on the counter or in the fridge to cool. 
  4. Cut. It's great in sticks, cut into larger dollar-bill sizes like the Crunch bar, or in thick squares. It all depends on your pan and how thick the candy is. It matters not. I've done it all the ways, and they're all fabulous. 

That's it! Feel free to play around with the chocolate if you'd like. That's my favorite combo, but you could use all milk, all semisweet, all dark, even white if you're into that sort of thing. It really makes no difference.

Again, be open to the possibilities of this simple candy and then pretend you're eating it with Matt Damon after a lunch of turkey leftovers. He compliments you on how welcoming your home is, how that apron makes you look like a cute and modern Donna Reed, and can he help scrub all the dishes from last night's dinner. 

This candy is magic.

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