Salted Peanut Butter Chocolate Brittle

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

Ingredients:

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

Coarse salt

Directions:

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.