Monday, December 6, 2010

Peanut Butter Chip Brittle

peanut butter chip brittle2

It’s that time of year again when I’m searching for treats to make and bring to work to share. Although I made this peanut butter chip brittle for Thanksgiving, I think it’s a great addition to your cookie or candy gifts this year.

I came upon this recipe because I had purchased 2 bags of peanut butter chips on a whim. I needed to use them up, so this was one of the recipes that caught my eye. It was fairly simple to make, although I may have gotten a little whisk burn on my hand from standing over the stove so long.

This came out beautifully, and it didn’t call for a lot of ingredients. Although some thought this was a bit sweet, well candy is sweet! It reminded my family of the filling in Almond Rocas, one of our favorite candies growing up. I brought a tin to work once, but I was surprised many people didn’t know what it was.


The recipe indicated that I would be stirring for about 30-35 minutes. The gauge on the thermometer seemed to rise pretty fast…until it hit 220°. After that, the temperature seemed to slow to a crawl, but it eventually got there. At 260° the mixture started to look like sweetened condensed milk. At about 280°, it started to look like dulce de leche. It was a nice and brown, and bubbly when it finally hit 300°!

Since my family liked it so much, I’m planning on making a batch of peanut brittle over the holidays.


Peanut Butter Chip Brittle
source: Hershey’s

 printable recipe

1 2/3 cups (10-oz. package) REESE'S Peanut Butter Chips, divided
1 1/2 cups (3 sticks) butter or margarine
1 3/4 cups sugar
3 tablespoons light corn syrup
3 tablespoons water

Butter 15-1/2x10-1/2x1-inch (preferably nonstick) jelly roll pan. Sprinkle 1 cup peanut butter chips evenly onto bottom of prepared pan; set aside.

Melt butter in heavy 2-1/2-quart saucepan; stir in sugar, corn syrup and water. Cook over medium heat, stirring constantly until mixture reaches 300°F. on candy thermometer until thick, brown and bubbly, can range from 30-50 minutes. (Bulb of thermometer should not rest on bottom of saucepan.)

Remove from heat. Immediately pour mixture evenly into prepared pan; sprinkle with remaining 2/3 cup peanut butter chips. Cool completely. Remove from pan. Break into pieces. Store in tightly covered container in cool, dry place.

Makes about 2 pounds brittle.

1 comment :

  1. oh my. these looks delicious! with peanut butter chips, i guess no one could go wrong!


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