Tamara's Mock Peanut Brittle
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Better recipes, better meals.
No candy thermometer required to make this simple alternative to traditional peanut brittle.
Preheat oven to 375 degrees. In small saucepan, melt butter and sugar, and then set aside. Line the baking pan bottom and sides with tin foil. Lay out crackers side by side to cover entire sheet. Pour butter and sugar mixture over crackers to coat them completely. Sprinkle toffee bits over mixture, do not use whole bag. Place in oven for 10-20 minutes until topping boils. Remove from oven and sprinkle peanut butter chips evenly over cracker mixture. Return to oven for a few seconds until chips are shiny and starting to melt. Remove from oven and spread as evenly as possible over cracker mixture, then sprinkle chocolate chips on top and return to oven for a few seconds until chips begin to melt. Spread evenly and let cool in pan. Place in fridge for an hour or two, or in freezer to quick freeze. Turn pan upside down on clean surface, peel off tin foil and break like brittle. Refrigerate until ready to serve.
For holiday's, two different versions:
Andes mint chips, about half bag, instead of peanut butter chips, and sprinkle more toffee bits on top as last addition. Or use white chocolate chips instead of the chocolate chips and Andes peppermint red and white chips, about half bag, instead of peanut butter chips and put broken pieces of candy canes on top as last addition.
Notes:
I make the Andes mint version and Andes peppermint version for the holidays.
Submitted By: ttoolen
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