Chocolate Peanut Brittle With Peanut Butter Recipe

A twist on an old favorite, this chocolate peanut brittle with peanut butter recipe will add some flare to your usual holiday treats lineup.

By Jean Teller
November/December 2011
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A marvelous combination of chocolate and peanuts yields the wondrous Peanut Butter Chocolate Brittle.
Lori Dunn
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Donna Klettke, Wheatland, Missouri, recently heard of chocolate peanut brittle, and she’d like to try the recipe.

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Sarah Vaughan, Waterville, Maine, found a recipe on Cooks.com.

When I went searching for what I thought would be an easy find, this recipe was about the only one I could see as well. I don’t know why; chocolate and peanuts are a natural combination in my world.

Chocolate Peanut Brittle with Peanut Butter

1 package (12 ounces) peanut butter chips, divided
3 sticks butter
1 ¾ cups sugar
3 tablespoons water
3 tablespoons light corn syrup
1 ½ cups coarsely chopped salted peanuts 
½ cup chocolate chips

Lightly grease 15-by-10-inch jelly roll pan or cookie sheet.

Sprinkle 1 cup peanut butter chips evenly over pan; set aside.

In 2-quart saucepan, over medium heat, cook butter, sugar, water and corn syrup to boiling, stirring constantly.

Keep stirring until temperature reaches 300°F or hard crack stage, 15 to 20 minutes.

Remove from heat and stir in nuts, remaining peanut butter chips and chocolate chips.

Immediately (and carefully) pour over chips in pan.

Cook and break into pieces.  

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Archived Comments

  • Mae Bruce 10/29/2011 2:04:13 PM

    I don't know what I did wrong, but when I stirred in the nuts, peanut butter chips and chocolate chips, the mixture got crumbly. No way to pour out of pan; I had to spoon it out. Has anyone else tried this recipe?

  • Joyce Moser 10/24/2011 6:17:19 PM

    Shouldn't the end read cool and then break into peices? It says cook and break into peices. If you are to cook it, then why pour into the jelly roll pan? If so how do you cook it?

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