Bakers Chocolate Peanut Brittle Bark Food

THE BEST PEANUT BRITTLE

Steps:

• Line a rimmed baking sheet with foil and grease with nonstick cooking spray.
• Stir together the sugar, corn syrup and 1/2 cup water in a medium saucepan fitted with a candy/deep-fry thermometer. Bring the mixture to a boil over medium heat, then continue to boil until it's golden brown and it reaches 340 degrees F, about 15 minutes.
• Working quickly, remove the pan from the heat and stir in the butter and baking soda until smooth (it will foam and bubble up). Stir in the peanuts until evenly distributed amongst the sugar mixture.
• Pour onto the prepared baking sheet and quickly smooth with a rubber spatula into a thin and even layer. Let harden uncovered at room temperature until cooled completely. Break into pieces and store in an airtight container.

BAKER'S CHOCOLATE PEANUT BRITTLE BARK

Steps:

• Drop spoonfuls of melted chocolates onto waxed paper-covered baking sheet, alternating colors of chocolates. Swirl with knife. Top with peanut brittle; press gently into chocolate with back of spoon.
• Refrigerate 1 hour or until firm. Break into pieces.

PEANUT BUTTER CHOCOLATE BARK

Steps:

• Grease a baking sheet and line with parchment paper.
• Mix white chocolate chips and peanut butter together in a microwave-safe bowl; heat in microwave until half-melted, 30 seconds to 1 minutes. Stir.
• Place semi-sweet chocolate chips in a microwave-safe bowl; heat in microwave until half-melted, 15 to 30 seconds. Stir vanilla extract into half-melted semi-sweet chocolate.
• Spread peanut butter mixture onto the prepared baking sheet. Evenly distribute melted semi-sweet chocolate over peanut butter mixture. Using the tip of a sharp knife, drag semi-sweet chocolate through peanut butter mixture making a marble-pattern.
• Refrigerate until set, 30 minutes to 2 hours. Cut into pieces and store in an air-tight container.

BRETON BRITTLE

Steps:

• Completely line 13x9-inch (3.5L) baking pan with foil.
• Arrange a single layer of crackers over bottom of pan.
• Arrange a second layer of crackers to cover spaces between crackers in first layer. (It will be necessary to break some crackers in half so that the entire bottom of pan is covered.)
• In medium saucepan combine sugar and butter. Cook and stir over medium heat until mixture comes to a boil.
• Remove from heat; pour evenly over crackers in pan.
• Bake in 400F (200C) oven 5 minutes. Remove from oven; sprinkle with chocolate chips.
• When chips are soft, spread over top.
• Sprinkle with nuts.
• Chill until chocolate is set.
• Break into pieces to serve.
• Store in refrigerator.