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Salty Chocolate Peanut Butter Brittle

 We love our desserts around here. But sometimes a cookie/bar just won't massage that sweet tooth enough to satisfy our sugar-cravings. We've made these a few times now, and I've always just kept the recipe around. Must be a good one, eh?

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  

linking up here.


  1. Oh my goodness! Pinning this one too! I'll be making it this weekend. Thanks for sharing the recipe.

  2. I would love it, if you would share this, & any other recipes you may have, on my recipe link up.

  3. Yummy! I am drooling right now!

  4. Yum you had me at peanut butter! Would love for you to link up at my Pin It Thursday party--

  5. I am a sucker for all things peanut butter and chocolate! I love that you sprinkled them with sea salt...YUM!!!


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