You may recognize these Buttercrunch bars from another familiar yellow-orange packaging and a 90s media campaign around Bart Simpson. These are the most complicated in the bunch as they're part toffee, which can be a bit finicky if not watched. Don't let it deter you though! Grab that candy thermometer and remember: there's going to be delicious, crunchy, slightly-peanut buttery bars at the end.
Buttercrunch Bars Makes about 24+ bite-sized bars
1 Cup butter (2 sticks) 1 2/3 Cup Sugar 3 Tablespoons Light Corn Syrup 3 Tablespoons Water 2 Teaspoons Baking Soda 1 Tablespoon Natural Peanut Butter 16 oz Milk Chocolate Chips
Lightly grease a 9x11 pan and lay a sheet of parchment paper so that it covers the bottom and all sides. To make the sides lay flat into corners, take each corner and cut 1/2 way down on the parchment, folding one side behind the other to create straight sides.
In a heavy bottomed pan combine the sugar, butter, corn syrup and water. Heat over medium heat, stirring constantly until it reaches 280 degrees F (you will need a candy thermometer for this). Quickly add the baking soda and peanut butter, stirring to combine.
Pour the buttercrunch mixture into the parchment lined pan, leaving it to harden in a cool place. As it partially hardens, run a slicing knife through the buttercrunch to pre-cut the bars across and down for easier cutting once hardened.
Once hardened, officially cut the buttercrunch in the pre-marked bite-sized bars. Melt the milk chocolate over a double boiler (or temper it with Chow's directions if you're fancy).
Dip each bar into the chocolate and flip over (chocolate side up) on a rack. Freeze until chocolate is hardened. Repeat with the opposite side, pouring the chocolate over the top, covering the entire bar. Place on the rack and freeze until fully hardened.