What You’ll Need
- Creamy peanut butter. Use 1 cup and stir it well before measuring if any oil has separated.
- Dark corn syrup. One cup gives the candy its chewy texture and deeper flavor.
- Powdered sugar. Use 2 cups. Sift it first if it’s lumpy so it blends smoothly into the peanut butter.
How to Make Peanut Butter Syrup Slabs
Stir the peanut butter and dark corn syrup together until smooth. Add the powdered sugar in several additions, stirring well and scraping the bottom of the bowl after each one. The mixture will get thick as you stir, but it should still spread with a sturdy spatula.
Press the mixture into a small parchment-lined dish and smooth the top. Let it rest at room temperature for 30–60 minutes. If the candy still sticks to the knife, chill it briefly before cutting.
How to Slice and Store the Slabs
Use the parchment to lift the candy onto a cutting board. Cut it into 16 small squares, wiping the blade between cuts if needed. Keep the squares covered at room temperature for a day or two, or refrigerate them for a firmer bite.
Poor Man’s Peanut Butter Syrup Slabs
Soft, no-bake peanut butter candy squares made with dark corn syrup and powdered sugar.
- Set time — 30–60 minutes at room temperature, or chill until firm enough to cut
- Yield — 16 small squares
Ingredients
- 1 cup creamy peanut butter
- 1 cup dark corn syrup
- 2 cups powdered sugar, sifted if lumpy
Instructions
- Lightly grease a small glass baking dish or line it with parchment paper, leaving an overhang for easy lifting.
- In a medium bowl, stir the peanut butter and dark corn syrup together until smooth and evenly blended.
- Add the powdered sugar a little at a time, stirring after each addition until the mixture is thick and spreadable with no dry pockets.
- Press the mixture evenly into the prepared dish and smooth the top with the back of a spoon or a spatula.
- Let rest at room temperature for 30–60 minutes, or refrigerate briefly until firm enough to slice.
- Cut into 16 small squares and serve.