Chocolate Dipped Peanut Brittle
(Picture coming)
This is really easy and taste so good!! 

Notes you should know before making:
Use oven mitts when stirring mixture when it comes out of microwave.  (Yes, I know this from experience!) Ha! 
Use a 2 qt glass measuring cup with handle as your microwaveable bowl.
Grease your spoon that you will use to spread candy out at end. It hardens fast so spread quick.
It's important to use the brand Baker's Semi-Sweet Chocolate, I've tried other brands and it didn't work as well.

Ingredients:

1 - Cup Sugar
1/2 - Cup Light Corn Syrup, use Name Brand not store brand.
1 Tbsp - Butter
2 Cups - Cocktail Peanuts, I buy the big container at Costco
1 tsp - Baking Soda
1 tsp - Vanilla

4 Squares - Baker's Semi Sweet Chocolate
1/4 Cup - Creamy Peanut Butter


  1. Spray large cookie sheet with cooking spray.
  2. Combine Sugar and Corn Syrup in large glass microwaveable bowl. (Make sure you stir these together, it won't be easy but just combine a little so the sugar is wet from corn syrup.)
  3. Have all ingredients ready to stir in.
  4. Microwave Sugar and Corn Syrup on high for 5 minutes.
  5. Take out of microwave and stir in butter and peanuts, microwave for 3 more minutes, it will be a pale golden brown.
  6. Take out and stir in baking soda and vanilla, don't forget this part it's easy to do because it's hot and you have to work fast.  The mixture will foam.
  7. Spread on baking sheet as best you can, some times I have to kind of pat it down with back of spoon.
  8. Cool completely, then break into pieces once cooled.  After you finish this step start the chocolate.
  9. Microwave chocolate in 1 cup glass measuring cup on high 1 minute, stir and then put in for a little more time if needed to melt.
  10. Add peanut butter to chocolate, stir to combine.  
  11. Dip half of each candy piece in chocolate mixture, scrape the bottom against edge of cup to remove excess chocolate.  Place on sheet of foil or waxed paper.  Refrigerate for around 30 minutes or until chocolate is firm.  Put in plastic container with wax paper between layers and store in refrigerator when not using just so chocolate doesn't melt.  Doesn't have to be kept in refrigerator.
I leave some without the chocolate because some people like it better plain, that way I have both kinds.  I know they are crazy right??


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