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Copycat Munch Peanut Bar
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Love the Munch Peanut Bar? Try this make-at-home version that's packed full of peanuts.
serves/makes:
ready in:
under 30 minutes
under 30 minutes
6 reviews
1 comment
ingredients
2 cups salted dry roasted peanuts
1/2 cup butter
1/2 cup sugar
1/4 cup light corn syrup
directions
Preheat the oven to 300 degrees F. Place the peanuts in a single layer on a rimmed baking sheet and bake until heated through.
Meanwhile, melt the butter in a large saucepan over medium heat. Add the sugar and corn syrup and cook, stirring occasionally, until the sugar has melted, and the syrup reaches 300 degrees F on a candy thermometer.
Add the heated peanuts to the sugar syrup and mix quickly until they are completely coated in the mixture.
Pour the coated peanuts out onto the baking sheet and spread them out using a greased spatula.
Let the peanuts cool. When cool, break into chunks and store in an airtight container.
recipe tips
For a smoother texture, consider finely chopping half of the peanuts before mixing them into the syrup.
If you prefer a crunchier texture, extend the initial baking time of the peanuts by a few minutes, watching carefully to avoid burning.
For easier cleanup, boil water in the saucepan used for the syrup immediately after pouring it out. This will dissolve any remaining syrup and make washing easier.
Allow the peanut bars to cool completely before breaking them into pieces to make sure they set properly.
If you find the bars too sticky after cooling, lightly dust them with powdered sugar to reduce tackiness.
Monitor the temperature of your syrup closely as it nears the 300 degrees F mark to avoid burning, which can happen quickly at high temperatures.
To add a chocolate twist, drizzle melted chocolate over the cooled bars and allow to set before serving.
Consider wrapping individual bars in wax paper for an on-the-go snack or a homemade gift.
common recipe questions
What kind of peanuts should I use for this recipe?
Salted dry roasted peanuts are recommended for their flavor and texture, but unsalted peanuts can also be used if you're watching your sodium intake. You may add a pinch of salt to the sugar syrup if you wish to add a hint of saltiness.
What can I use instead of light corn syrup?
Honey, maple syrup, or agave nectar can be used as substitutes, though the flavor and texture may vary slightly. Keep in mind that these alternatives might make the bars slightly softer or chewier.
Why do I need to heat the peanuts before adding them to the syrup?
Heating the peanuts before adding them to the hot syrup helps prevent the syrup from cooling down too quickly, making sure the peanuts are evenly coated and the mixture integrates well.
How can I tell when the sugar syrup has reached 300 degrees F without a candy thermometer?
If you don't have a candy thermometer, you can use the "hard crack" stage test. Drop a little syrup into a bowl of cold water; if it forms hard, brittle threads that crack easily, it's at the hard crack stage, approximately 300 degrees F.
Can I add other ingredients to this recipe?
Yes, you can add ingredients such as chopped dried fruit, seeds, or a sprinkle of sea salt on top before the mixture cools for additional flavor.
How should I store the Munch Peanut Bars?
Store the cooled and broken peanut bars in an airtight container at room temperature for up to 2 weeks, or in the refrigerator if you prefer them a bit firmer. They can also be frozen for up to 4 months.
How do I prevent the bars from sticking to the baking sheet?
Line your baking sheet with parchment paper or a silicone baking mat before spreading out the peanut mixture to prevent sticking. Greasing the spatula also helps in spreading the mixture evenly without sticking.
nutrition data
262 calories, 20 grams fat, 19 grams carbohydrates, 6 grams protein per serving.
Please note:
This is a copy cat recipe submitted to CDKitchen by a third-party. This recipe is not an original recipe unless specifically stated and is considered only to be an acceptable "clone" to the original for the home cook to attempt to duplicate. Please also note that many nationwide restaurant chains vary their menus and ingredients by region so the version provided may not be similar to what you may have tried before. All trademarks referenced are property of their respective owners.
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reviews & comments
February 16, 2022
I have made this several times, and yes, it tastes just like the original Munch Bar. AWESOME!!!
I really want to make this, but I have a question...how long do you heat the peanuts in the oven? Thank you very much.
You are just heating them to warm them, not actually brown them.
July 2, 2020
First time making any candy. This recipe is easy and very addictive!! Will make again
May 18, 2019
I used this recipe as a basic idea to try to duplicate Lance Peanut Bars (stupid expensive, if you can find them) lightly modified - Lance lists their ingredients as "peanuts, salt, corn syrup". I did: 1/2 stick butter 4oz water 1/2 c light Syrup And everything else the same. IT'S AWESOME. Toasting the nuts while waiting for the goo to get to 300 brought a little extra nuttiness and the butter browned just a bit. I'm going to keep playing with it, but this is *great*.
December 19, 2015
Oh so close in taste to the real thing. Be sure to buy salted roasted peanuts. I have always liked Planters peanut blocks. Then I found the Munch bar. Then I found this recipe. I will be making it over and over again. Thanks for sharing
August 31, 2008
Very close to the namesake!! My first ever attempt at a brittle and would have to say I would do this one again before trying another.
January 27, 2008
Very, very good. Although the finished product looks more like peanut brittle, the candy bar taste is there. Don't be afraid to try this one!