Peanut Crunch

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Peanut Crunch

The perfect peanut crunch recipe with a picture and simple step-by-step instructions.


  • 300 g Peanut butter crunchy
  • 150 g Butter
  • 200 g Sugar
  • 1 tsp struck Salt
  • 350 g Flour


  • 100 g Creamy peanut butter


  1. Beat peanut butter crunchy, butter, sugar and salt with the paddle of the hand mixer until creamy. First add only 300 g of the flour and then use the dough hook to make crumbles. If they are still too greasy and roughly lumpy, gradually add more of the remaining 50 g flour, but always test the consistency once in between. It is possible that not all of the 350 g are required.


  1. Preheat the oven to 220 ° O / bottom heat (the puff pastry and the thick crumble mixture need high heat). Line the tray with permanent baking foil, unroll the puff pastry, spread it out on the tray with the paper facing up, peel off the paper and possibly cut it to the size of the tray and glue the removed strip back on. (The ready-made dough from the roll from the refrigerated shelf is usually longer than the baking sheets are wide, so just bring them to the size of the baking sheet yourself. Then brush the dough sheet up to the edge with the creamy peanut butter and spread the crumble over it very thickly.
  2. Slide the sheet metal into the furnace on the second rail from below. After 10 minutes of baking time, take the tray out of the oven for a moment, use a pizza cutter or a very sharp knife to cycle / cut the sheet of dough into rectangles, squares, diamonds or triangles (of any size), push the tray back into the oven and Bake for another 20 minutes. Then stick a ladle in the door and leave the biscuits in the oven for another 10 minutes. Then take it out, let it cool completely and then break the plate at the interfaces into the individual cookies.
  3. The number of people mentioned above relates to a portion of biscuits that was possible with the rolled-out sheet of finished puff pastry from the refrigerated shelf, i.e. in terms of the area for an entire tray.


  1. If you like it slightly salty and sweet, you can add a little more instead of 1 teaspoon of salt. But do it carefully and not without trying … ;-))) If there is no permanent baking foil at hand, then use baking paper and still remove the puff pastry from its existing paper, as described above. The sheet of dough can then be better loosened and broken apart after cutting and baking.
peanut crunch

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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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