REESE'S PEANUT BUTTER CRACK CANDY Mad in Crafts

YOU GUYS. Reese’s. Peanut Butter. Crack. People are always telling me that my crack candy recipe should come with a warning, and this month’s version DEFINITELY does. I’ve taken my basic Christmas Crack recipe and swapped out the chocolate for Reese’s peanut butter. Yes, oh, yes, this peanut butter crack candy is highly addictive, but worth every calorie.

You can find the Reese’s peanut butter chips in the baking aisle and the mini Reese’s cups in the candy aisle. If you can’t find them in-store I will have link at the end of the post. I chose to cut my mini cups in half so you get a cross-section of those beautiful cups, but you could just as easily keep them whole.

After the candy hardened, I packaged it up in 8 ounce mason jars and added a gift tag. It is imperative that I get this candy out of the house, or I will sit and shame eat the whole batch. If you would like to add the warning tag to your gift jars, you can find the free printable version HERE.

Reese's Peanut Butter Crack Candy

2017-05-31 18:40:59

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Nutrition Facts

Serving Size

734g

Amount Per Serving

Calories 4155

Calories from Fat 2831

% Daily Value *

Total Fat 329g

506%

Saturated Fat 145g

727%

Trans Fat 7g

Polyunsaturated Fat 47g

Monounsaturated Fat 118g

Cholesterol 488mg

163%

Sodium 1305mg

54%

Total Carbohydrates 271g

90%

Dietary Fiber 16g

64%

Sugars 244g

Protein 75g

Vitamin A

335%

Vitamin C

Calcium

36%

Iron

271%

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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Ingredients

1 cup butter
1 cup brown sugar
Club crackers
10 oz. bag Reese's peanut butter chips
1 cup Reese's mini cups, halved

Instructions

In a saucepan, combine brown sugar and butter and bring to a boil. Boil for four minutes.
Cover a jelly roll pan with aluminum foil. Line the pan with a layer of club crackers.
Pour the butter mixture over the crackers, making sure they are all saturated.
Bake in a 350 degree oven for 10 minutes.
Take pan out and sprinkle peanut butter chips over crackers.
Cover the pan with foil to help the chips melt.
Spread the chips with an offset spatula or spoon.
Sprinkle the mini cups over the candy.
Freeze for two hours.
Remove the pan from the fridge and peel off aluminum foil.
Crack candy into pieces.
Refrigerate until ready to eat.

beta

calories

4155

fat

329g

protein

75g

carbs

271g

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