For those times when you want your brittle to taste like a peanut butter cup.
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INGREDIENTS
1⁄4 cup (25 g) of HERSHEY’S Cocoa
1-1/2 teaspoons of baking soda
1 cup (200 g) of sugar
1⁄2 cup (170 g) of light corn syrup
1 1⁄4 cups (190g) of salted peanuts
1/2 cup (125 g) of creamy peanut butter
1 teaspoon of vanilla extract
SUPPLIES
2 baking sheets
Some parchment
A large microwave-safe bowl
A spatula
A whisk
DIRECTIONS
Tear off two sheets of parchment slightly larger than the sheet pans.
Combine the cocoa and baking soda in a small bowl and set it aside.
Add the sugar and corn syrup to a large microwave-safe bowl and mix to combine.
Microwave it on HIGH for 5 1/2 minutes or until the syrup is pale yellow. If your microwave is other than 1200 watts, your time will vary.
Stir in the peanuts and peanut butter.
Microwave it on HIGH for 1 minute.
Immediately fold in the vanilla and the cocoa/baking soda mixture.
Quickly pour the mixture onto the lined baking pan and spread it out a bit.
Place another sheet of parchment over the mixture and use a second sheet pan to flatten it evenly.
Allow the brittle to cool for about an hour.
Once it’s cooled completely, break the brittle into whatever size pieces you’d like.
