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Chocolate Peanut Brittle


  • 1 1⁄2 C butter, no substitutes
  • 2 C peanut butter chips, divided
  • 1 3⁄4 C sugar
  • 3 Tbsp light corn syrup
  • 3 Tbsp water
  • 1 1⁄2 C salted peanuts, coarsely chopped
  • 1 C semisweet chocolate chips, divided


By Sharon Pyles of Mt. Washington, Kentucky
Member of Salt River Electric


Place a sheet of parchment or wax paper in a 10×15-inch baking pan that is 1-inch deep.

Sprinkle with 1 cup peanut butter chips and 1/2 cup chocolate chips; set aside.
In a heavy saucepan, bring sugar, corn syrup, water, and butter to a boil over medium heat, stirring constantly.

Cook and stir until butter is melted. Cook, without stirring, until a candy thermometer reads 300°, or hard crack stage.

Remove from heat; stir in peanuts.

Quickly pour onto prepared baking pan; sprinkle with remaining chocolate chips and peanut butter chips.

With a knife, gently swirl softened chips over top of brittle.

Cool before breaking into pieces. Store in an airtight container. Makes 2 1/2 pounds.


PYLES writes, “I first made Chocolate Peanut Brittle 11 years ago after adapting a recipe I saw in a magazine. My family enjoyed it so much, I have made it every Christmas since. This recipe has more of a chocolate toffee flavor, unlike traditional peanut brittle. Place some brittle in a glass jar or holiday tin to make a yummy Christmas gifts for neighbors and friends.”

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