Chocolatey Peanut Brittle
INGREDIENTS:
1 c Peanut butter 2 c Granulated sugar
4 oz Plus 2 tb butter, 5 oz Evaporated milk
Cut into tablespoons 2 tb Powdered sugar
3 1/2 oz Marshmallow creme 12 oz Semisweet chocolate chips
2 ts Vanilla extract
1 c Peanut butter 2 c Granulated sugar
4 oz Plus 2 tb butter, 5 oz Evaporated milk
Cut into tablespoons 2 tb Powdered sugar
3 1/2 oz Marshmallow creme 12 oz Semisweet chocolate chips
2 ts Vanilla extract
Wait until you taste this--it's fabulous, easy, and makes a wonderful gift.
1. In a small glass bowl, combine peanut butter and 2 tablespoons butter. Heat in a microwave oven on High 30 to 60 seconds, stirring once, until butter is melted and peanut butter is soft. Stir in powdered sugar until well blended; set aside.
2. In a large bowl, combine chocolate chips, remaining 1 stick butter, marshmallow creme, and vanilla; set aside.
3. In a large saucepan, combine granulated sugar and evaporated milk. Heat over low heat, stirring constantly, until mixture comes to a boil. Boil 6 minutes, stirring constantly. Pour over chocolate mixture in bowl and stir briskly until chocolate and butter melt and mixture is well blended.
4. Turn half of chocolate mixture into a well-buttered 8-inch square pan. Carefully spoon reserved peanut butter mixture over chocolate layer, spreading evenly. Carefully place remaining chocolate mixture over peanut butter mixture and spread evenly. Refrigerate until set. Cut into 25 squares.
1. In a small glass bowl, combine peanut butter and 2 tablespoons butter. Heat in a microwave oven on High 30 to 60 seconds, stirring once, until butter is melted and peanut butter is soft. Stir in powdered sugar until well blended; set aside.
2. In a large bowl, combine chocolate chips, remaining 1 stick butter, marshmallow creme, and vanilla; set aside.
3. In a large saucepan, combine granulated sugar and evaporated milk. Heat over low heat, stirring constantly, until mixture comes to a boil. Boil 6 minutes, stirring constantly. Pour over chocolate mixture in bowl and stir briskly until chocolate and butter melt and mixture is well blended.
4. Turn half of chocolate mixture into a well-buttered 8-inch square pan. Carefully spoon reserved peanut butter mixture over chocolate layer, spreading evenly. Carefully place remaining chocolate mixture over peanut butter mixture and spread evenly. Refrigerate until set. Cut into 25 squares.