Chocolate Peanut Butter Crunch Rounds
Rich no-bake peanut butter and chocolate crunch candy made with crisp rice cereal, topped with a white-chocolate peanut butter glaze and decorative dark-chocolate feathering.
Ingredients
Equipment
Method
- Prepare the pan. Line a rimmed sheet pan with parchment paper.
- Melt the base. In a double boiler melt peanut butter, baking chocolate, and honey together until smooth.
- Add peanuts if using. Stir in the chopped salted peanuts.
- Add cereal. Remove from heat and fold in 6 cups crisp rice cereal. Add up to 2 more cups only if the mixture is still very loose and heavily coated.
- Press into the pan. Spread and press the mixture into an even compact layer.
- Cool until firm. Let cool at room temperature, then refrigerate briefly if needed until the surface is firm enough to glaze.
- Make the glaze. Melt the white chocolate with 4 Tbsp peanut butter over very low heat or a double boiler until smooth.
- Glaze. Pour over the peanut crunch and tilt the pan quickly so the glaze spreads evenly.
- Add dark lines. Melt the dark baking chocolate and place it in a small piping bag. Pipe straight lines across the width of the glaze.
- Create the feathered pattern. Drag the tip of a knife or skewer lengthwise through the lines, alternating direction each pass, to create a wavy professional pattern.
- Set before cutting. Let the glaze set until firm but not brittle.
- Cut rounds. Use a round cookie cutter to cut the crunch into circles. Save the scraps for snacking or crumble topping.
Notes
Variations
- Use chunky peanut butter and omit chopped peanuts.
- Cut into squares instead of rounds for less waste.
- Use dark chocolate instead of semisweet baking chocolate for a less-sweet base.
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