Melt chocolate chips in the top of a double boiler over hot (not boiling) water OR in a microwave according to package instructions. Spread melted chocolate over the peanut brittle to coat. Allow chocolate to cool until firm. Break into pieces and store in an airtight container.
ook, stirring constantly, to nearly soft ball stage, then add margarine
andy thermometer reaches 240\u00b0 (soft-ball stage). Stir in butter
eanwhile, to make coffee bean brittle, line a baking sheet with
of the chopped nut brittle evenly over the top. Return
ool. In the meanwhile prepare brittle and candied tangerine zest.
br>
For the smaller recipe, roll dough into a rectangle
br>Meanwhile, for the almond brittle, spread almonds on a baking
If you prefer use glaze recipe above).
ater separates into hard and brittle threads.
Remove from heat
Beat
eggs,
sugar
and
half of cake mix until smooth. Mix in other half of mix and the peanuts.
Press 1/3 of stiff dough onto a cookie sheet.
Repeat on two others.
Use fingers to press into rectangles of about 13 x 8-inches.\tBake at 375\u00b0 for
8
to
10 minutes.
Cool for 10 to 15 minutes and remove from
baking pans with spatula.
Break into pieces like peanut brittle.
f shortening (I used very soft butter), 1 1/4 cup
Make pudding according to package directions, in mixing bowl using rotary beater.
Put peanut brittle in plastic bag; then gently hit with rolling pin to crush brittle.
Alternate layers of pudding and crushed peanut brittle in each of 4 dishes.
Sprinkle some crushed peanut brittle on top of each.
Top with dollop of whipped cream or topping.
Serve immediately or refrigerate until serving time.
Makes 6 servings.
cup caramel.
ALMOND BRITTLE: Heat the oven to 350
Preheat oven to 325\u00b0F.
Place peanut brittle between 2 sheets of waxed paper , and crush with a rolling pin. Combine shredded coconut with 1/2 cup of crushed peanut brittle and melted butter.
Press into 9-inch pie plate.
Bake in 325\u00b0F oven for 15 minutes or until lightly browned. Cool.
Spoon ice cream evenly into pie crust.
Spread fudge topping over ice cream and sprinkle with remaining coconut and the remaining crushed peanut brittle. Freeze.
Pour 7 tablespoons butter or margarine into a 9 x 13-inch pan. Swirl around to coat bottom and sides.
Pour excess butter or magarine and additional 1/4 cup butter or margarine into a small bowl; set aside.
Place bread crumbs in buttered baking dish; set aside.
cups) to make a soft dough.
Knead for about
Let ice cream soften so it can be stirred.
Break up peanut brittle with a rolling pin.
Mix peanut brittle into ice cream and refreeze.
Serve and enjoy!
lab.
To make the brittle: Combine Splenda, corn syrup, butter
Beat egg yolks with brown sugar. Add to scalded milk. Cook until it's thick. Dissolve gelatin in cup of water. Add to mixture while hot. Cook until starting to set and add beaten egg whites which have 2 tablespoons of sugar. Add cup of whipping cream, crushed peanut brittle and vanilla. Pour into the baked pie shell and serve with whipped cream with brittle in it.