Best 8 Chocolate Peanut Brittle Recipes

CHOCOLATE PEANUT BRITTLE

Steps:

• Grease a 15x10x1-in. pan and a metal spatula; set aside. , In a 2-qt. microwave-safe bowl, combine sugar and corn syrup. Microwave, uncovered, on high for 4 minutes; stir. Cook 3 minutes longer. Stir in peanuts and butter. Microwave for 30-60 seconds or until mixture turns a light amber color (mixture will be very hot)., Quickly stir in cocoa, baking soda and vanilla until combined. Immediately pour into prepared pan; spread with the metal spatula. Cool before breaking into pieces. Store in an airtight container.

FROZEN CHOCOLATE-DIPPED BANANAS WITH PEANUT BRITTLE

Steps:

• Line a large baking sheet with wax paper.
• Peel bananas and carefully insert a popsicle stick into bottom end of each banana, halfway up stick. Arrange bananas on the baking sheet and freeze until firm but not frozen hard, about 1 hour. (You don't want the bananas so cold that the chocolate solidifies before you have a chance to add the peanut brittle.)
• Make Peanut Brittle While Bananas Are Freezing:
• Butter a rimmed baking sheet. Combine peanuts, sugar, corn syrup, and salt in a 2 1/2- to 3-quart heavy saucepan, and bring slowly to a boil over medium heat, stirring.
• Position a candy thermometer so that it can rest on side of pan with bulb in mixture. Slowly boil, without stirring but tilting and swirling mixture in pan if it begins to color unevenly. Cook until deep golden and temperature reaches 295°F on thermometer, about 5 minutes.
• Remove pan from heat and stir in butter and baking soda (mixture will foam up). Immediately pour molten candy onto baking sheet. Let cool completely, 45 minutes to 1 hour, then pry from baking sheet, and finely chop.
• Assemble Bananas:
• Melt chocolate in a deep metal bowl set over a saucepan of barely simmering water, stirring occasionally, until smooth. Remove bowl of chocolate from pan. Working with 1 banana at a time, set banana in bowl and coat most of banana evenly in chocolate by spooning it on and smoothing it with the back of the spoon.
• Immediately sprinkle peanut brittle over chocolate coating while chocolate is still wet, then return coated banana to wax paper-lined sheet, and let it set while coating remaining bananas. Refreeze bananas, if necessary, to firm up chocolate.

CHOCOLATE PEANUT BRITTLE

Steps:

• Lightly butter cookie sheet and set aside for now.
• In small bowl, stir the cocoa and baking soda, then the butter; set aside.
• In heavy 2 quart saucepan, combine sugar, corn syrup and whipping cream, stirring to combine.
• Cook over medium heat. Keep stirring until sugar is dissolved.
• Stir in the peanuts and continue cooking, stirring frequently, until mixture reaches 300° or when syrup dropped into very cold water separates to threads that are hard and brittle (of course, make sure the bulb on the candy thermometer is not resting on bottom of the pan when used).
• Remove from heat and stir in cocoa mixture.
• Immediately pour onto the buttered cookie sheet.
• With tongs or wooden spoons, quickly spread and pull into a 1/4-inch thickness.
• Put cookie sheet on a wire rack to cool completely.
• When the brittle is cool, break into pieces.

MALTED VANILLA ICE CREAM WITH PEANUT BRITTLE AND MILK CHOCOLATE PIECES

Steps:

• Make the base
• 1. In a medium heatproof bowl, whisk the yolks just to break them up, then whisk in the malted milk powder. Set aside.
• 2. In a heavy nonreactive saucepan, stir together the cream, milk, sugar, and salt and put the pan over medium-high heat. When the mixture approaches a bare simmer, reduce the heat to medium.
• 3. Carefully scoop out about 1/2 cup of the hot cream mixture and, whisking the eggs constantly, add the cream to the bowl with the egg yolks. Repeat, adding another 1/2 cup of the hot cream to the bowl with the yolks. Using a heatproof rubber spatula, stir the cream in the saucepan as you slowly pour the egg-and-cream mixture from the bowl into the pan.
• 4. Cook the mixture carefully over medium heat, stirring constantly, until it is thickened, coats the back of a spatula, and holds a clear path when you run your finger across the spatula, 1 to 2 minutes longer.
• 5. Strain the base through a fine-mesh strainer into a clean container. Set the container into an ice-water bath, wash your spatula, and use it to stir the base occasionally until it is cool. Remove the container from the ice-water bath, cover with plastic wrap, and refrigerate the base for at least 2 hours or overnight.
• Freeze the ice cream
• 6. Add the vanilla to the chilled base and stir until blended.
• 7. Freeze in your ice cream machine according to the manufacturer's instructions and put the container you'll use to store the ice cream into the freezer. Add the milk chocolate and the peanut brittle in the last minute or so of churning, or fold them in by hand after the ice cream comes out of the machine. Enjoy right away or, for a firmer ice cream, transfer to a container and freeze for at least 4 hours.

PEANUT BRITTLE ICE CREAM SUNDAES WITH CHOCOLATE SAUCE

Steps:

• For Peanut Brittle:
• Lightly butter large baking sheet. Combine sugar, corn syrup and water in heavy medium saucepan. Stir over medium-low heat until sugar dissolves. Attach clip-on candy thermometer to side of pan. Increase heat to medium. Using wooden spoon, stir constantly but slowly until temperature reaches 300°F, occasionally brushing down sides of pan with wet pastry brush, about 20 minutes. Remove from heat; immediately add baking soda and stir until very foamy. Immediately stir in peanuts. Working quickly, pour out onto baking sheet. Cool completely. Coarsely chop peanut brittle. (Can be made 3 days ahead. Store in airtight container.)
• For Ice Cream:
• Combine milk and sugar in heavy medium saucepan. Scrape in seeds from vanilla bean; add bean. Stir over medium heat until sugar dissolves. Bring to boil. Remove from heat. Whisk yolks in medium bowl to blend. Gradually whisk in hot milk mixture. Return mixture to saucepan. Stir over medium-low heat until custard thickens and leaves path on back of spoon when finger is drawn across, about 2 minutes (do not boil). Strain into bowl. Whisk in cream. Chill.
• Process custard in ice cream maker according to manufacturer's instructions. Transfer to large container. Mix in 2 cups chopped peanut brittle. Cover and freeze. Reserve remaining brittle for garnish. (Can be made 3 days ahead. Keep frozen.)
• For Chocolate Sauce:
• Bring water and corn syrup to simmer in heavy medium saucepan. Reduce heat to low. Add both chocolates and stir until smooth. (Can be made 1 day ahead. Cover; chill. Rewarm over low heat.) Serve warm.
• Top ice cream with Chocolate Sauce, whipped cream and peanut brittle.

CHOCOLATE-PEANUT BRITTLE CUPCAKES

Steps:

• Make the cupcakes: Position a rack in the middle of the oven and preheat to 350 degrees F using the convection setting, if available. Line two 12-cup muffin pans with paper liners. Put the butter, cocoa powder and 3/4 cup water in a microwave-safe bowl, cover with plastic wrap and microwave until the butter melts, about 2 minutes. Whisk to combine, then whisk in the brown sugar.
• Whisk the flour, baking powder, baking soda and salt in a large bowl. Whisk in the warm cocoa mixture. In another bowl, beat the buttermilk, eggs and vanilla; stir into the batter until just combined but don't overmix.
• Divide the batter among the prepared cups, filling each three-quarters of the way. Bake until the cupcakes are slightly domed and spring back when lightly pressed, 25 to 30 minutes. Let cool in the pans 10 minutes, then transfer to racks to cool completely.
• Make the brittle: Line a baking sheet with a silicone mat or parchment paper. Place the granulated sugar in a small saucepan over medium-high heat, bring to a boil and cook, swirling the pan but not stirring, until it turns amber. Remove from the heat; stir in the peanut butter and butterscotch chips until smooth. Immediately pour the mixture onto the prepared baking sheet, smooth into a thin layer with a spatula and let cool. Break the brittle into pieces, place in a resealable plastic bag and crush with a rolling pin.
• Make the frosting: Bring the cream to a simmer in a small saucepan. Remove from the heat, add the peanut butter chips and let stand about 5 minutes. Whisk until smooth. Place the pan over a bowl of ice, stirring occasionally, until the frosting is spreadable, about 10 minutes. Spread on the cupcakes or transfer to a pastry bag with a large round tip and pipe on top; sprinkle with the brittle.

PEANUT BRITTLE WHITE CHOCOLATE COOKIES

Steps:

• Set oven to 375 degrees.
• Grease a baking sheet.
• In a bowl, cream the butter and sugars until smooth.
• Add eggs, beating well; beat in vanilla.
• Combine the flour, dry pudding mix, baking soda and salt; gradually add to creamed mixture, and mix well.
• Stir in the vanilla chips, nuts and peanut brittle.
• Drop by tablespoonfuls 2-in apart on greased baking sheets.
• Bake for 10-12 mins, or until golden brown.

CHOCOLATE COVERED PEANUT BRITTLE

Steps:

• My microwave is 1150 watts. If yours is different you will need to adjust your cooking times.
• Cover an 11 x 17 cookie sheet or jelly roll pan (needs to have sides), with parchment or wax paper and spray with cooking spray, set aside.
• Combine the sugar and corn syrup and cook for 4 minutes on high.
• Add the peanuts or nuts of your choice (if you like more nuts add another cup) and cook for 3 minutes on high.
• Add the butter and vanilla and cook for 2 minutes on high.
• Add the baking soda and stir well. the mixture will turn a lighter color at this point.
• Pour immediately onto the prepared pan and spread out quickly.
• Let set for 1 minute, then sprinkle the chocolate chips over the top.
• Allow the chocolate to soften (approximately 5 - 10 minutes). Then spread out to cover the brittle. If you wish you made sprinkle chopped peanuts (or nut of your choice on top).
• Let stand until chocolate is no longer sticky (usually about 2 hours). Then break into pieces.
• Will keep will for weeks if stored in cool, dry place. If it lasts that long!