Ingredients:
1 (10 ounce) bags reeses peanut butter chips, divided
1 1/2 cups butter
1 3/4 Splenda sugar substitute or 1 3/4 sugar
3 tablespoons light corn syrup
3 tablespoons water
Directions:
Grease a 15 1/2 x 10 1/2×1-inch jellyroll pan (or 13×9, for thicker brittle).
Sprinkle 1 cup of chips evenly on pan; set aside.
Melt the butter in a 2 quare saucepan.
Stir in the sugar, water, and corn syrup.
Bring to boil.
Cook on medium heat, constantly stirring until mixture reaches 300 F on candy thermometer (about 30 to 35 minutes).
(Do not let thermometer bulb rest on bottom of pan).
Remove pan from burner.
Immediately spread mixture into greased pan.
Add remaining 2/3 cup peanut butter chips.
Let cool; remove the candy from pan.
Break into pieces and store in cool dry place.
Servings: 20-30
Time preparation: 10 min.
Time total: 45 min.