This stuff is to die for. Seriously, it's addicting. Be warned.
Now that we got that over with, I've had this many times over the past 6 years. My friend Kristen makes this often for events and I am always excited when I know this delicious dessert will be making an appearance. It's just so amazing. Think about it- chocolate? Check. Peanut butter? Check. Sweet AND salty? Check. It has all the marks of an amazing treat and truly is a crowd pleaser. I took this to a family gathering and it was a huge hit with everyone. I was glad I saved a few pieces for myself at home because I've been thinking about it all week and slowly picking at the few pieces I left myself.
I even threatened John when he tried to take one of my last two pieces.
...I do have to say though, I like it better when Kristen makes it ::wink wink:: Luckily for me I work with her and live across the street... so I'm sure I'll have it many more times in my life!
Source: Every Day with Rachel Ray
Saltine crackers (a little over 1 sleeve)
2 sticks (8 oz) unsalted butter
1 1/4 cup sugar
1 tsp. vanilla
1 12oz bag chocolate chips
1 cup creamy peanut butter
1- Position a rack in the middle of the oven and preheat to 350°. Line a rimmed baking sheet with foil, covering the bottom and sides. Place a layer of crackers on the sheet, breaking as needed to cover the surface; set aside.
2- In a heavy 2-quart 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 golden and registers 255° on a candy thermometer, 5 to 7 minutes. Remove from the heat and let cool for 1 minute. Stir in the vanilla and quickly pour over the crackers, using a spatula to spread evenly. Bake for 8 minutes.
3- Remove the brittle from the oven and sprinkle with the chocolate chips. Bake just until the chocolate starts to melt, about 2 minutes, then spread the chocolate evenly and let the brittle cool for 5 minutes.
4- Meanwhile, melt the peanut butter in the saucepan over low heat; drizzle across the chocolate and, using the handle of a spoon, swirl the chocolate and peanut butter. Sprinkle with salt.
5- Let the brittle cool for 1 hour, then refrigerate until set, at least 2 hours. Break into pieces to serve.