"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Salty Chocolate Peanut Butter Brittle Recipe

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This recipe for Salty Chocolate Peanut Butter Brittle, by , is from Carrie's Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Carrie Standley


4 unsalted matzo crackers

2 sticks (8 oz) unsalted butter

1 c sugar

1 tsp pure vanilla extract

1 (12 oz) bag chocolate chips

1 cup creamy peanut butter

Coarse salt

Position a rack in the middle of the oven and preheat oven to 350. 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

In a heavy 2-quart saucepan, melt the butter over medium heat. Stir in the sugar and 2 Tbsp water. Bring the mixture to a boil over medium-high heat and cook undisturbed until the caramel mixture is a light golden in color and registers 255 on a candy thermometer, 5 to 7 minutes. Remove from heat and let cool for 1 minute. Stir in the vanilla and quickly pour over the matzo crackers, using a metal spatula to spread evenly. Bake for 8 minutes.

Remove the brittle form the oven and sprinkle with chocolate chips. Bake just until the chocolate starts to met, about
2 minutes, then spread the chocolate evenly and let the brittle cool for 5 minutes.

Meanwhile, melt the peanut butter in a saucepan over low heat. Drizzle across the choclateand using the handle of a spoon, swirl the chocolate and peanut butter. Sprinke with salt.

Let the brittle cool for 1 hour, then refrigerate until set; at least 2 hours. Break into pieces and serve.




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