Peanut Brittle Dipped in Chocolate

I used this recipe for our church's ladies get together for Christmas. I got the book from my friend, Lisa who works at the Mall. The cookbook is awesome for Christmas recipes- there's a baked brie recipe in it that was amazing. Maybe I will post that another time.

Peanut Brittle Dipped in Chocolate

1C Sugar (1/2 white, 1/2 light brown) 1/2 C Light Corn Syrup 1/8 tsp Salt 1 1/2 C Shelled Raw Peanuts 1 Tbsp Butter 1 tsp Vanilla Extract 1 tsp Baking Soda 2 Bags of semisweet chocolate chips to taste cinnamon and nutmeg 1 Tbsp Peanut oil From: Southern Living Ultimate Christmas Cookbook, and personal changes.

Prepare the Peanut Brittle: -Microwave first three ingredients in a 2-quart glass bowl on HIGH for 5 minutes, using a 1100-watt microwave oven (1 extra minute for 700 watt). -Stir in Peanuts, microwave 3 more minutes. -Stir in butter and vanilla, microwave 45 seconds. Candy should be the color of peanut butter. -Stir in baking soda (mixture will bubble). -Work quickly to spread hot candy in a thin layer onto a lightly greased baking sheet using two metal forks. -Allow to cool completely, then break into pieces Chocolate Dip: In a crock pot, melt the bags of chips, mixed with the oil and spices. When fully melted, it is ready for dipping, and the candies once done can be cooled and packaged. Note: This is a very messy thing to make. You have to be VERY quick with the brittle, it hardens in the bowl quickly. Soaking the bowl for a while easily removed the hardened brittle (Thanks hubby!)

Chocolate Layer Cake

Chocolate Cake

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Yields: Two 9” Layers

Prep Time: 10 minutes

Cook Time: 35-40 minutes

Original Recipe Source : Forgotten

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Suggested Hardware:

two 9” layer cake pans

bowl and whisk or mxer

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Ingredients

2 cups flour 2 cups sugar ¾ cup Cocoa 1 ½ teaspoons baking soda 1 ½ teaspoons baking powder ¼ teaspoon salt

2 eggs 1 cup of whole milk ½ cup oil (peanut) 2 teaspoons vanilla extract 1 cup boiling water

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1. Preheat oven to 350F
2. Grease and dust with cocoa two 9” layer cake pans, set aside.
3. In a large bowl, combine left column of ingredients.
4. Stir with a wire whisk until blended.
5. Add the rest, except for boiling water.
6. Beat well with the wire whisk or a mixer
7. While beating, heat that water to boiling
8. Stir boiling water into cake batter.
9. Pour the thin batter into the two prepared pans.
10. Bake at 350F for 30-35 minutes or until cake pulls away from the sides of the pans, top springing back when lightly touched, and a toothpick inserted into the center comes out clean.
11. Cool 5 minutes, then remove from pans and cool completely on wire racks.

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Special Notes

• Combined with Chocolate Fudge recipe.
• Layers can be stacked, and we tried it with raspberry jam between the layers. YUM!

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