Chunky Peanut Brittle
  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.
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Many thanks to:
Phil Crussemeyer