Almond Peanut Butter Squares
Almond Peanut Butter Squares are a glorious no-bake dessert that is peanut-buttery rich and crunchy with whole almonds. This recipe is perfect for anyone with a sweet tooth who wants a no-fuss, wholesome and nutty treat. Whether you're having friends over or preparing a quick dessert, these squares are rich in flavor and texture.
Equipment
- 1 9-inch square pan Line with foil and butter lightly
- 1 Heavy-bottomed saucepan Grease sides with butter
- 1 Spatula For spreading mixture
- 1 Foil or waxed paper For wrapping squares
- 1 Candy Thermometer optional, for soft-ball stage
Ingredients
- 1 cup 200g Granulated sugar Bright white for best results
- 1/2 cup 170g Honey Organic or minimally processed
- 1/2 cup 120ml Light corn syrup Karo brand recommended
- 1 cup 250g Creamy peanut butter Organic, minimal additives
- 1 tsp 5ml Vanilla extract Pure vanilla extract
- 2 1/2 cups 350g Whole unblanched almonds With skins for texture and nutrients
Instructions
- Line a 9-inch square pan with foil, extending over edges. Lightly butter the foil. Set aside.
- Grease the sides of a heavy-bottomed saucepan with a small amount of butter.
- In the saucepan, combine 1 cup sugar, 1/2 cup honey, and 1/2 cup light corn syrup. Stir over medium heat until boiling and sugar dissolves.
- Stop stirring and boil for 2 minutes (about 235°F, soft-ball stage).
- Remove from heat. Stir in 1 cup creamy peanut butter, 1 tsp vanilla extract, and 2 1/2 cups whole unblanched almonds until smooth.
- Quickly pour into the prepared pan, spreading evenly with a spatula.
- Cool at room temperature for 2–3 hours until fully set.
- Lift foil to remove slab. Cut into 16 squares (4x4 grid). Wrap each in foil or waxed paper, twisting ends.
Notes
For a vegan option, use vegan-certified sugar and corn syrup. Store wrapped squares in an airtight container at room temperature for 2 weeks, in the fridge for 1 month, or freeze for 3 months. Serve with coffee, chai tea, or almond milk for a perfect pairing.