Ingredients Jump to Instructions ↓

  1. 1 (18-ounce) jar creamy peanut butter

  2. 3 cups granulated sugar

  3. 1 cup light corn syrup

  4. 1/2 cup water

  5. 1 1/2 pounds milk chocolate confectionery coating*

Instructions Jump to Ingredients ↑

  1. Place peanut butter in a large greased heatproof bowl and set aside. In a large heavy saucepan, combine sugar, corn syrup and water. Cook and stir over low heat until sugar is dissolved; bring to a full rolling boil . Boil, stirring constantly, until a candy thermometer reads 290 °F (145 °C), soft-crack stage. Pour hot syrup over peanut butter; stir quickly until blended. Pour onto a buttered baking sheet; cover with a piece of buttered waxed paper and roll mixture into a 14 x 12-inch rectangle. While warm, cut into 1 1/2 x 1-inch bars using a buttered pizza cutter or knife. Cool completely. Melt confectionery coating; dip bars and place on foil or waxed paper to harden.


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