It’s National Peanut Day the day we celebrate this nut that is not a nut at all. Fun fact, peanuts are actually legumes which grow underground not nuts which, like your favorite, high-quality LAKEGRADE California cannabis, grow on trees. These tasty legumes pack an impressive 8 grams of protein per ounce. They are high in antioxidants like vitamin E as well as vitamin B6 which helps the body metabolize protein, fats, and carbohydrates and is also been shown to have antioxidant effects. Peanuts are also rich in minerals such as magnesium, iron, and zinc making them a powerful nutritionally-dense superfood.
Our culinary wizards were inspired to make a homemade canna-infused nut butter which they’ve featured in these delicious sweet and salty Chocolate Peanut Butter Crunchies, a delicious and nutritious treat that you can enjoy as a bar or bites depending on your preferred potency. This classic combination of peanut butter and chocolate never fails to disappoint. Two great tastes that, as the ad slogan goes, always taste better together. This recipe will melt in your mouth—and realistically if you’re in California or other hot climates right now, probably in your hands too! If you’re allergic to peanuts but can tolerate nuts, you can substitute your favorite nuts for the peanuts in this recipe.
“Sweet and salty crust, homemade peanut butter, and chocolate with a hint of coconut. Hits the spot on multiple levels.” – Kevin
- 8×8 Pyrex baking dish
- Double boiler or saucepan for melting chocolate
- Heat-safe bowl for melting chocolate (if not using a double boiler)
- Mixing bowl
- Wax paper
- Measuring cups and spoons
- ½ POUND roasted unsalted peanuts (those with peanuts can substitute your favorite nuts in this recipe for an equally tasty result)
- 1 ¼ TBSP canna-infused coconut oil
- ½ TSP salt
- 1 CUP Grapenuts (or Graham Crackers if you prefer), ground
- 1 stick (½ CUP) butter, melted
- ½ CUP powdered sugar
- ¼ TSP salt
- 6 OUNCES bittersweet dark chocolate (60%–70%), coarsely chopped, or semisweet chocolate chips
Makes: Makes 16 2” square crunchies, approximately 3.5mg THC/piece
Make the Peanut Butter
- Place peanuts in Cuisinart. Pulse a few times to begin to break them down, then proceed to process on high until a paste begins to form.
- Add in melted infused coconut oil and process on low for 4-5 seconds to evenly incorporate.
- Once blended, the contents of your food processor will be warm. Remove from Cuisinart and place your peanut butter in a bowl to be refrigerated for 30 minutes.
- After 30 minutes, remove the peanut butter from the refrigerator and stir to loosen slightly.
Make the Crust
- Place Grapenuts (or Graham crackers) in Cuisinart and blend on high to achieve a sandy consistency. Stir contents and pulse for a few more seconds to ensure an even result.
- Remove from food processor and place in a mixing bowl.
- Melt butter. Stir into Grapenut mix. Add salt and mix to combine. Add ½ CUP powdered sugar and mix well.
- Press the crust mixture into a greased 8×8 Pyrex baking dish lined with wax paper while the mixture is still malleable.
- Place crust in the refrigerator for 15-30 minutes to set.
Melt the Chocolate
- Melt the chocolate in a double-boiler or a heat-safe bowl placed over a pot of boiling water.
- Add 2 TBSP of your peanut butter and combine until smooth.
- Remove from heat.
Assemble your Crunchies
- Remove chilled, set crust from the refrigerator and apply remaining peanut butter to the crust in an even layer using a spatula.
- Place Pyrex dish with the initial two layers back in the refrigerator for 15-30 minutes to set.
- Pour melted chocolate mixture over the peanut butter layer, spreading it evenly. Place in the refrigerator for at least an hour to set the chocolate layer.
- Once chilling and setting is complete, remove from the refrigerator and cut the 8×8 square into 16 pieces.
- Wrap and store in the refrigerator
- Crunchies can be stored in the freezer—make a big batch and save them for future enjoyment!