I was so frustrated making them this time, though. I usually buy this really delicious melting chocolate from our local supermarket, but for some reason, it was about $7 for the package this time. Yikes. So I left with regular chocolate chips. I really wish I had just bought the pricey stuff - the chocolate was made for a chocolate fountain, so it melts like a dream. Unlike regular chocolate chips.... they melt fine, but not as heavenly. Then I thought to myself: what's the downside, anyway? They're both chocolate, they're going to taste the same, and who cares if the chocolate is chunky vs. creamy? I blame my husband for this kind of thinking. Sometimes it just doesn't matter how it looks, but how it tastes (at least that's what I kept telling myself when I can't take a craving-inducing picture).
I also substituted graham crackers in for the matzo crackers. It was de-licious! The peanut butter and chocolate melt together perfectly on a smooth bed of crunchy graham crackers soaked in brittle. My favorite part was the coarse salt. I've never really used it before - and it ROCKS. Without it in this dessert, I think it would be far too sweet. The little salt crystals on top tie the sweet and salty together oh so well. So dreamy.
Salty Chocolate Peanut Butter Brittle
1 small package of graham crackers
2 sticks unsalted butter
1 1/4 C sugar
1 t vanilla
12 oz chocolate chips
1 C creamy peanut butter
coarse sea salt
Position oven rack in middle of oven and preheat to 350 degrees. Line a rimmed baking sheet with aluminum foil, covering the bottom and sides. Place a layer of graham crackers on the sheet, breaking as needed to cover the surface; set aside.
In a saucepan, melt the butter over medium heat. Stir in the sugar and 2 tablespoons water. Bring the mixture to a boil over medium-high heat and cook undisturbed until the caramel mixture is light golen and about 255 degrees, about minutes. Remove from the heat and cool for 1 minute. Stir in the vanilla and quickly pour over the grahams, using a metal spatula to spread evenly. Bake for 8 minutes.
Remove from the oven and sprinkle with chocolate chips. Bake just until chocolate starts to melt, about 2 minutes, then spread the chocolate evenly and let the brittle cool for 5 minutes.
Meanwhile, melt the peanut butter in the microwave - 15 minute increments, stirring well between each nuke. Drizzle across the chocolate and swirl the chocolate and peanut butter together (using a handle of a spoon). Sprinkle with salt.
Let brittle cool for 1 hour, then refrigerate until set, abt least 2 hours. Break into pieces to serve.
recipe adapted from Everyday with Rachael Ray Magazine, November 2007 Issue
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