Peanut Butter Crunch

• 195 g Skippy peanut butter (3/4 cup)
• 1/3 recipe Peanut Brittle (page 169) 80 g (1/2 cup)
• 120 g feuilletine (1 1/2 cups)
• 120 g confectioners sugar (3/4 cup)
• 2 g kosher salt (1/2 teaspoon)
• 100 g hazelnut paste (1/3 cup)
• 1/3 recipe Hazelnut Brittle (page 170) 80 g (1/2 cup)
• 80 g feuilletine (1 cup)
• 20 g confectioners sugar (2 tablespoons)
• 3 g kosher salt (3/4 teaspoon)

1. Combine the peanut butter, brittle, feuilletine, confectioners sugar, and salt in the bowl of a stand mixer fitted with the paddle attachment and paddle on medium-low speed for about 1 minute, until homogenous.
2. The crunch can be stored in an airtight container at room temperature for 5 days or in the fridge for up to 2 weeks.
3. Follow the procedure for the peanut butter crunch, substituting the hazelnut paste and brittle for the peanut butter and brittle.
4. If you want to make this nut crunch gluten-free, substitute 1/2 recipe peanut brittle for the feuilletine.

peanut butter, confectioners sugar, kosher salt, hazelnut paste, hazelnut, confectioners sugar, kosher salt

Taken from www.epicurious.com/recipes/food/views/peanut-butter-crunch-382393 (may not work)