Peanut butter and chocolate crack candy is one of the most delicious and addictive things ever made.
It’s also super easy! I’ve made it a number of times and realized even though recipes for it are widely shared on the internet, I haven’t been able to find a version just like mine.
Most recipes use brown sugar. I’ve also seen it made with white sugar and I personally prefer the flavor of it this way. I actually use Florida Crystals Raw Cane Sugar which might actually give me a flavor more in between white and brown sugar. You can feel free to try whichever you prefer in 1:1 proportions.
Another variation I’ve seen involves the peanut butter component. I use Reese’s peanut butter chips and have never tried anything different (why mess with a good thing?) but I’ve seen many recipes use actual peanut butter. This isn’t the kind of recipe that requires exact measurements so I don’t see a problem experimenting there a bit.
The last option can add a bit of fun or pizzaz to you candy – adding sprinkles, toffee crumbled or (insert topping of your choice here). This can make the candy cute or give it a Holiday look like in this Christmas Crack recipe. I’ve tried and don’t like the flavor or texture as much so for now my candy can be holiday in spirit only. 😉
Here’s my version of peanut butter and crack candy. Enjoy!
Peanut Butter and Chocolate Crack Candy
- 1 sleeve of saltines
- 1 cup of unsalted butter
- 1 cup sugar
- 1 cup chocolate chips
- 1 cup peanut butter chips
Preheat oven to 400F
Lay saltines in rows to fill a greased cookie sheet or jelly roll pan. I want a full pan of candy so I break pieces to fill the bottom and side as needed.
Based on the amount of butter used here, it’s probably not necessary to grease a nonstick pan so use your best judgement here!
Next, add the butter and sugar to a saucepan at medium high heat.
Stir just a little as soon as the butter is melted to make sure none of the sugar is still dry. Don’t stir again after this point.
Let the butter and sugar bubble until it turns a darker golden color (about 3-5 minutes). It’s very tempting to take this off the heat for fear of burning but undercooking can cause your end result to be a gooey mess.
Once ready, pour the butter mixture over the crackers.
Use a spatula to spread and make sure every bit of cracker is covered here.
Place in the oven for about 5 minutes. You should see it bubbling a bit.
Things might also go a bit askew. I like to straighten them up with a spatula but that’s not too important.
Next dump all your chocolate and peanut butter chips on top!
Sitting on the hot crackers and sugar is usually enough to melt them. Start spreading!.
Careful not to move the crackers all around again. If things aren’t quite melted enough, pop it in the oven for another minute. Be very careful here! You only want enough to help things melt but chips can burn fast which makes them very difficult to spread.
When you’re done, it should look something like this:
Let it come to room temperature and then place it in the fridge or freezer (I prefer the freezer because it makes the next step easier).
Once everything has solidified, take it out and start breaking up the pieces with your hand. Cracking it!
I managed to get this picture of the final product just before it all disappeared.