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Peanut Butter Chip Brittle

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Peanut Butter Chip Brittle


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


1. Butter 15-1/2x10-1/2x1 jelly-roll pan.* Sprinkle 1 c peanut butter chips evenly onto bottom of prepared pan; set aside.

2. Melt butter in heavy 2-1/2-qt saucepan; stir in sugar, corn syrup and water. Cook over med heat, stirring constantly until mixture reaches 300�F. on candy thermometer; this should take 30 to 35 min. (Bulb of thermometer should not rest on bottom of saucepan.)

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

  • For thicker brittle, use a 13x9 pan.

Recipe from Hersheys

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