SPECIAL OFFER: - Limited Time Only!
(The ad below will not display on your printed page)


Salty Chocolate Peanut Butter Brittle

November 2007
Salty Chocolate Peanut Butter Brittle

by 13 people

add your rating

Add a comment

Makes: 8 servings

Prep: 30 mins

Bake: 10 mins

Ingredients
  • 4 unsalted matzo crackers
  • 2 sticks (8 ounces) unsalted butter
  • 1 1/4 cups sugar
  • 1 teaspoon pure vanilla extract
  • 1 12 ounce bag  chocolate chips
  • 1 cup creamy peanut butter
  • Coarse salt
Directions
  1. Position a rack in the middle of the oven and preheat to 350 degrees . Line a rimmed baking sheet with foil, covering the bottom and sides. Place a layer of matzo crackers on the sheet, breaking as needed to cover the surface; set aside.
  2. In a heavy 2-quart saucepan, melt the butter over medium heat. Stir in the sugar and 2 tablespoons water. Bring the mixture to a boil over medium-high heat and cook undisturbed until the caramel mixture is light golden and registers 255 degrees on a candy thermometer, 5 to 7 minutes. Remove from the heat and let cool for 1 minute. Stir in the vanilla and quickly pour over the matzos, using a metal spatula to spread evenly. Bake for 8 minutes.
  3. Remove the brittle from the oven and sprinkle with the chocolate chips. Bake just until the chocolate starts to melt, about 2 minutes, then spread the chocolate evenly and let the brittle cool for 5 minutes.
  4. Meanwhile, melt the peanut butter in the saucepan over low heat; drizzle across the chocolate and, using the handle of a spoon, swirl the chocolate and peanut butter. Sprinkle with salt.
  5. Let the brittle cool for 1 hour, then refrigerate until set, at least 2 hours. Break into pieces to serve.
Tip Swap it:
  • Use unsalted saltines in place of the matzo.