- 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
- Butter the bottom and sides of a 10 x 15 inch baking pan with 1 1/2 teaspoons
- Sprinkle with 1 cup peanut butter chips: set aside.
- 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).
- Remove from heat: stir in peanuts. Quickly pour onto prepared baking pan.
- Sprinkle with chocolate chips and remaining peanut butter chips.
- With a knife, gently swirl softened chips over top of brittle. Cool before
breaking in pieces.
- Store in an airtight container. Yield about 2 1/2 pounds.
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