Ingredients
- nonstick spray
- 1 ½ cups (384 g) unsweetened unsalted peanut butter (preferably a kind with palm oil)
- ½ tsp kosher salt
- 1 tsp pure vanilla extract
- ⅔ cup (76 g) cacao nibs
- 2 cups (400 g) sugar
- ½ cup (120 g) water
Instructions
- Grease an 8-inch square pan and line with enough parchment paper to allow for 1-inch wings on two opposite sides.
- In a large heat-safe bowl, whisk together the peanut butter, salt and vanilla until smooth. Stir in the cacao nibs.
- In a small saucepan fitted with a candy thermometer, combine the sugar and water and set over medium-high heat, whisking to dissolve the sugar. Once it bubbles, stop whisking and allow it to continue to heat until the mixture reaches 245°F. Carefully pour the sugar mixture into the peanut butter mixture with one hand while quickly but carefully stirring with a heat-safe spatula with the other hand until just combined, 10-15 seconds. Pour it into the prepared pan and flatten it out evenly.
- Let cool completely at room temperature, about 1 hour. Remove from the pan and cut into 36 little squares. Some may break while cutting and that’s ok, eat those first.
Notes
Store in an airtight container at room temperature for up to several weeks.
- Prep Time: 5 minutes + 1 hour cooling time
- Cook Time: 5 minutes
- Category: Dessert
- Method: One-pot
- Cuisine: Israeli