Peanut Butter Candy

24 servings Prep: 10 m Cook: 10 m Total: 1 h 20 m Intermediate
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Peanut Butter Candy
My mother’s note on her recipe card says it all - Very Good Dale Begnaud in memory of his Mom’s great Cajun baking skills. This rich peanut butter candy with chocolate chips and graham cracker crumbs is a beloved Southern treat that’s been passed down through generations.

Ingredients

24 servings
  • 1/2 pound margarine or butter
  • 1 box powdered sugar
  • 1 cup graham cracker crumbs
  • 1 (12 oz) jar peanut butter
  • 1 (12 oz) package chocolate chips

Step-by-Step Instructions

  1. In a medium pan, heat the margarine and powdered sugar and bring to a boil, stirring constantly to prevent burning. This will take about 5 minutes.
  2. Add the graham cracker crumbs and peanut butter to the mixture, stirring until well mixed and smooth.
  3. Pour into a buttered sheet pan and let cool for one hour.
  4. Melt the chocolate chips in a double boiler or microwave. Spread evenly over the cooled peanut butter layer. Let cool completely and cut into squares.

Common Problems and Solutions

Q: Why did my mixture burn when heating?

A: Keep the heat at medium and stir constantly while bringing the margarine and powdered sugar to a boil. The sugar can burn quickly if left unattended or if the heat is too high.

Q: Can I make this without a double boiler?

A: Yes, you can melt the chocolate chips in the microwave in 30-second intervals, stirring between each interval until smooth. Just be careful not to overheat.

Q: How do I know when it's cooled enough to cut?

A: The chocolate topping should be completely set and firm to the touch. This usually takes 1-2 hours at room temperature, or you can refrigerate for 30 minutes to speed it up.

Tips and Techniques

For easier cutting, score the chocolate topping lightly with a knife before it’s completely set. This will give you clean lines when you cut through later. Store in an airtight container at room temperature for up to a week, or refrigerate for up to 2 weeks.

Ingredient Substitutions

  • margarine: butter
  • graham cracker crumbs: vanilla wafer crumbs or crushed saltine crackers
  • chocolate chips: melting chocolate or chocolate bark

Equipment Needed

  • medium saucepan
  • sheet pan
  • double boiler or microwave-safe bowl
  • wooden spoon

Historical Context

Peanut butter candy became popular across the South in the early 20th century when peanut butter became widely available. This layered version with chocolate topping is particularly beloved in Louisiana and across Cajun country for its rich, satisfying sweetness.