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Peanut Butter Crunch

Recipe by Andrew Stock, Columbus, Ohio
First place and Best of Show, Candies (Peanut Butter Fudge), 2017

Baking temperature: n/a- medium-low heat
Baking time: 45 minutes
Yield: 64


  • 2 c milk
  • ¾ c sugar
  • 4 T butter
  • 1 t vanilla extract
  • 1 heaping c peanut butter
  • ½ c slightly crushed peanuts
  • Pinch of sea salt


  • Whisk together milk and sugar in saucepan over medium heat and bring to a low simmer
  • Continue to simmer until milk has reduced by about half, then remove from heat to add in butter and vanilla
  • Place back on burner and add peanut better to saucepan to melt
  • Once peanut butter has melted, fold in peanuts
  • Pour into square pan, sprinkle with sea salt and place in refrigerator until cooled (about 2 hours)
  • Cut into 1 inch pieces
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