Reese’s Peanut Butter Chip Brittle: A Sweet & Salty Symphony

My earliest memory of brittle isn’t the traditional peanut kind my grandmother used to make. No, it’s a sticky, sweet, gloriously messy version studded with Reese’s Peanut Butter Chips that a friend’s mom crafted every Christmas. The salty crunch against the creamy peanut butter was pure magic, and I’d sneak extra pieces whenever I could. This recipe takes me right back to those holiday moments, filled with laughter and the irresistible allure of peanut butter.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 30-35 minutes
• Total Time: 45-50 minutes
• Servings: 20-30 pieces
• Yield: About 1.5 pounds
• Dietary Type: Vegetarian

Ingredients

• 1 (10 ounce) bag Reese’s Peanut Butter Chips, divided
• 1 1/2 cups (12 ounces) Butter, unsalted
• 1 3/4 cups Splenda Sugar Substitute or 1 3/4 cups Granulated Sugar
• 3 tablespoons Light Corn Syrup
• 3 tablespoons Water

Equipment Needed

• 15 1/2 x 10 1/2 x 1-inch jelly roll pan (or 13×9 inch pan)
• 2-quart saucepan
• Candy thermometer
• Measuring cups and spoons
• Heat-resistant spatula or spoon
• Grease for the pan

Instructions

1. Prepare the Pan: Generously grease a 15 1/2 x 10 1/2 x 1-inch jelly roll pan (or a 13×9-inch pan if you prefer a thicker brittle). Even coating is important to prevent sticking.

2. Chip Base: Sprinkle 1 cup of the Reese’s Peanut Butter Chips evenly across the bottom of the prepared pan. Set the pan aside; this will form the delicious peanut butter foundation of your brittle.

3. Melt the Butter: In a 2-quart saucepan, melt the 1 1/2 cups of butter over medium heat.

4. Combine Ingredients: Stir in the 1 3/4 cups of sugar (or Splenda), 3 tablespoons of water, and 3 tablespoons of light corn syrup into the melted butter. Stir until the sugar is mostly dissolved.

5. Bring to a Boil: Bring the mixture to a boil over medium heat. Continue stirring constantly to prevent burning.

6. Cook to Hard Crack Stage: Cook the mixture on medium heat, stirring constantly. This is crucial! You need to cook until the mixture reaches 300°F on a candy thermometer. This typically takes about 30 to 35 minutes. Ensure the thermometer bulb is not resting on the bottom of the pan, as this will give an inaccurate reading. The mixture will change color, becoming a deep golden brown. This is the trickiest part of the recipe. Don’t rush it; you want that hard-crack stage for the perfect brittle texture.

7. Remove from Heat: Once the mixture reaches 300°F, immediately remove the saucepan from the burner.

8. Pour and Spread: Immediately pour the hot mixture into the prepared pan, spreading it evenly over the peanut butter chips that you sprinkled earlier. Work quickly, as the mixture will start to set as it cools.

9. Add Remaining Chips: Sprinkle the remaining 2/3 cup of Reese’s Peanut Butter Chips over the hot brittle.

10. Cool and Set: Let the brittle cool completely at room temperature. This may take an hour or two. Don’t try to rush it by refrigerating, as this can affect the texture.

11. Break into Pieces: Once the brittle is completely cool and hardened, remove it from the pan and break it into pieces. A sharp knife can help score the brittle before breaking, to create more uniform pieces.

12. Storage: Store the Reese’s Peanut Butter Chip Brittle in a cool, dry place in an airtight container.

Expert Tips & Tricks

• Candy Thermometer is Key: A reliable candy thermometer is essential for brittle making. An inaccurate thermometer can lead to a soft, chewy brittle or a burnt, bitter one.

• Constant Stirring: Don’t skimp on the stirring! Continuous stirring prevents the sugar from burning and ensures even cooking.

• Watch the Color: In addition to the thermometer, pay attention to the color of the mixture. It should turn a deep amber color as it approaches the hard-crack stage.

• Substitute Sugar: If you opt for Splenda, be aware that sugar substitutes can behave differently than regular sugar. Monitor the mixture closely, as it might cook slightly faster.

• Even Chip Distribution: When sprinkling the chips, try to distribute them as evenly as possible for the best peanut butter flavor in every bite.

• Troubleshooting Soft Brittle: If your brittle turns out too soft, it likely didn’t reach the hard-crack stage. You can try re-cooking it, but be careful not to burn it. A better approach is usually to just enjoy it as a softer, chewier treat.

Serving & Storage Suggestions

Serve your Reese’s Peanut Butter Chip Brittle as a delightful treat after dinner, as part of a dessert platter, or package it up as a homemade gift. The contrasting textures and flavors make it irresistible.

Store the brittle in an airtight container in a cool, dry place. It will keep for up to a week at room temperature, but it’s best consumed within a few days for optimal freshness. Avoid storing it in the refrigerator, as it can become sticky. Freezing is not recommended, as it can affect the texture.

Nutritional Information

Note: Nutritional information is an estimate and may vary based on specific ingredients and serving sizes.

Nutrient	Amount per Serving	% Daily Value
Calories	206.5 kcal	N/A
Calories from Fat	162 g	79%
Total Fat	18 g	27%
Saturated Fat	10.6 g	53%
Cholesterol	36.6 mg	12%
Sodium	135.6 mg	5%
Total Carbohydrate	9.2 g	3%
Dietary Fiber	0.7 g	2%
Sugars	6.5 g	26%
Protein	2.7 g	5%

Variations & Substitutions

• Nut Variety: While Reese’s Chips are the star, consider adding other nuts like chopped peanuts, pecans, or almonds for extra crunch and flavor. Sprinkle them on along with the chips.
• Chocolate Drizzle: For an extra touch of decadence, drizzle melted dark or milk chocolate over the cooled brittle.
• Spiced Brittle: Add a pinch of cinnamon or a dash of cayenne pepper to the sugar mixture for a warm, spicy kick.
• Sea Salt Flakes: Sprinkle a few flakes of sea salt over the finished brittle to enhance the sweet and salty contrast.

FAQs (Frequently Asked Questions)

Q: Can I use a different type of sugar?
A: While granulated sugar is recommended for its consistent results, you can experiment with brown sugar for a slightly caramel-like flavor. Avoid using powdered sugar, as it will affect the texture.

Q: My brittle is too sticky. What did I do wrong?
A: The most common cause of sticky brittle is not cooking it to the hard-crack stage (300°F). Make sure your candy thermometer is accurate, and continue cooking until it reaches the correct temperature.

Q: Can I make this recipe without a candy thermometer?
A: While a candy thermometer is highly recommended, you can try the “cold water test.” Drop a small amount of the hot mixture into a glass of ice water. If it forms a hard, brittle thread, it’s ready. However, this method is less precise.

Q: How do I prevent the brittle from sticking to the pan?
A: Thoroughly greasing the pan is essential. You can also line the pan with parchment paper for easy removal.

Q: Can I double the recipe?
A: Yes, you can double the recipe, but you may need to increase the cooking time. Also, ensure you have a large enough saucepan to accommodate the larger volume of ingredients.

Final Thoughts

This Reese’s Peanut Butter Chip Brittle is more than just a candy; it’s a nostalgic trip back to simpler times, filled with the sweet joy of peanut butter and the satisfying crunch of perfectly cooked sugar. Don’t be intimidated by candy-making! This recipe is surprisingly straightforward, and the results are well worth the effort. Gather your ingredients, grab your candy thermometer, and get ready to create a treat that will delight friends, family, and yourself. I encourage you to make this recipe your own by adding your favorite nuts or spices. Enjoy, and please share your feedback!