• 1 1/2 teaspoons butter (no substitutes)
• 1 1/2 cups butter (no substitutes)
• 1 3/4 cups sugar
• 3 Tablespoons light corn syrup
• 3 Tablespoons water
• 1 1/2 cups salted peanuts, coarsely chopped
• 1/2 cup semisweet chocolate chips
• 2 cups peanut butter chips, divided

1. Butter the bottom and sides of a 10 x 15 inch baking pan with 1 1/2 teaspoons of butter.
2. Sprinkle with 1 cup peanut butter chips: set aside.
3. In a heavy saucepan, bring sugar, corn syrup, water and remaining butter to a boil over medium heat, stirring constantly. Cook and stir until butter is melted. Cook, without stirring, until an candy thermometer reads 300 degrees. (hard crack stage).
4. Remove from heat: stir in peanuts. Quickly pour onto prepared baking pan.
5. Sprinkle with chocolate chips and remaining peanut butter chips.
6. With a knife, gently swirl softened chips over top of brittle. Cool before breaking in pieces.
7. Store in an airtight container. Yield about 2 1/2 pounds.

Many thanks to:
Phil Crussemeyer