1 (12 oz.) peanut butter chips
(2 c.)
1 1/2 c. butter
1 3/4 c. sugar
3 tbsp. white corn syrup
3 tbsp. water
1 1/2 c. salted peanuts, coarsely chopped
1 (6 oz.) pkg. chocolate chips

Butter a 10 1/2 x 15 1/2 inch jelly roll pan. Sprinkle 1 cup peanut butter chips evenly over bottom of pan. Set aside.

In 2 quart saucepan over medium heat, heat butter, sugar, syrup and water to boiling, stirring constantly. Set candy thermometer in place and continue cooking, stirring frequently until temperature reaches 300 degrees or hard crack stage (when small amount of mixture dropped into very cold water separates into hard and brittle threads), about 20 minutes.

Remove saucepan from heat. Stir in chopped peanuts. Immediately pour mixture evenly into prepared pan, being careful not to disturb peanut butter pieces in pan. Quickly sprinkle chocolate pieces and remaining peanut butter pieces over top. Cool brittle completely in pan about 45 minutes. When brittle is cool, remove from pan. With hands break brittle into small pieces. Store in airtight container. Makes 2 pounds, 235 calories per ounce.