Chunky Peanut Brittle recipe

Source: Country Woman - Nov/Dec. 2003

1 1/2 teaspoons plus 1 1/2 cups butter (no substitutes)
2 cups peanut butter chips, divided
1 3/4 cups granulated sugar
3 tablespoons light corn syrup
3 tablespoons water
1 1/2 cups salted peanuts, coarsely chopped
1/2 cup semisweet chocolate chips

Butter the bottom and sides of a 15 x 10 x 1-inch baking pan with the 1 1/2 teaspoons butter. Sprinkle with 1 cup peanut butter chips; set aside.

In a heavy saucepan, bring sugar, corn syrup, water and remaining 1 1/2 cups 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 degrees F (hard-crack stage). Remove from heat; stir in peanuts. Quickly pour onto prepared baking pan; sprinkle with chocolate chips and remaining peanut butter chips. With a knife, gently swirl softened chips over top of brittle. Cool before breaking into pieces. Store in an airtight container.

Yield: 2 1/2 pounds