Chocolate Covered Peanut Brittle

by Erin

Make your own homemade peanut brittle, the kind that brings back memories. This version also comes with a layer of milk chocolate on top!

Chocolate Covered Peanut Brittle 1
This content contains affiliate links. As an Amazon Associate I earn from qualifying purchases.

Jump to recipe

Happy Halloween! What sort of festivities do you have planned today? My nephew Luke called me yesterday to ask me what I was going to be for Halloween and unfortunately I did not have a good answer for him as I am going to a masquerade wedding tonight and will just be in a dress wearing a cool mask. Someone come up with a cool name for that outfit so I can tell him later what I was haha.

Chocolate Covered Peanut Brittle 2

But anywho, today is Saturday which would normally mean I have a serious case of buckeye fever but we have a bye this week. However, that does not mean I am going to deprive you of your Saturday infusion of peanut butter and chocolate. Since people are gearing up for the rest of the upcoming holidays I decided to make peanut brittle. My god mother always has some in a jar around the holidays and when I saw the recipe for it in the fabulous Sally’s Candy Addiction cook book I knew I had to try it out. But of course I had to add a little twist with the addition of a layer of chocolate!

Chocolate Covered Peanut Brittle 3

Make sure you check out Sally’s cookbook (of Sally’s Baking Addiction) for scads of other candy recipes. You will be surprised by how easy it is to make your own homemade candy. I’ve already bookmarked several recipes to try next such as saltwater taffy, chocolate chip cookie bark, pumpkin spice toffee, and even a salted cashew brittle.

One year ago: Caramel Apple Oreo Truffles

Four years ago: Root Beer Sloppy Joes

Chocolate Covered Peanut Brittle


Yield: 2 pounds Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat


  • 2 cups sugar
  • 1/2 tsp salt
  • 1 cup light corn syrup
  • 1/2 cup water, room temperature
  • 2 cups raw unsalted peanuts*
  • 1/4 cup (1/2 stick) unsalted butter, quartered and at room temperature
  • 1-1/2 tsp baking soda
  • 1 tsp vanilla extract
  • 6 oz. milk chocolate, chopped


  1. Line a 12x17-inch jelly roll pan with a silicone baking mat (or lightly butter or use nonstick spray). Set aside,
  2. In a 3 quart heavy saucepan over medium heat, add sugar, salt, corn syrup and water. Stir constantly with a wooden spoon until the sugar is dissolved, then brush down the sides with a moist pastry brush. Add a candy thermometer to the pan, making sure it doesn't touch the bottom.
  3. Bring to a boil while stirring constantly, then stop stirring. Once it reaches 265 degrees F (hard ball), stir in the peanuts and cook until it reaches 300 degrees F (hard crack).
  4. Working quickly and carefully, remove from heat and stir in butter, baking soda, and vanilla (will foam). Immediately pour onto prepared baking sheet and, using 2 forks, pull the candy into a large rectangle in a single even layer. Allow to cool completely at room temperature, about 30 minutes.
  5. Once the peanut brittle had hardened, melt the chocolate over a double boiler (or in 30 second internals in the microwave). Pour over the peanut brittle and spread evenly covering the top. Allow to cool completely or place in fridge to speed up the process.
  6. Once the chocolate has hardened, snap brittle into pieces and serve. Store in an airtight container at room temperature.



*If you can't find raw peanuts, you can use toasted peanuts but add them with the butter at the end to prevent them from tasting burnt.

Did You Make This Recipe?
I want to see! Tag me on Instagram at @TheSpiffyCookie and hashtag it #TheSpiffyCookie.

Source: Adapted slightly from Sally’s Candy Addiction.

Did you make this recipe? I want to see! Tag @THESPIFFYCOOKIE on Instagram and hashtag it #THESPIFFYCOOKIE

Disclosure: Sally’s publicist at Quarto Publishing Group USA provided me with a complementary copy of her cookbook. I was not otherwise compensated. All thoughts and opinions are my own and my opinions is that you need to follow Sally’s blog and buy both her cookbooks!

Items you may need (affiliate links):

You may also like


Cocoon SDA Care March 13, 2024 - 1:33 am

This recipe is just awesome. Me and whole team like this recipe and will definitely love to make more for the weekends. Thanks for sharing the yummy recipe.

Ghassan Gholmieh June 2, 2023 - 1:56 am

This “Chocolate Covered Peanut Brittle” recipe is a decadent delight! The combination of crunchy peanuts and luscious chocolate creates a perfect harmony of flavors. The simple instructions make it easy to recreate this delicious treat. It’s a must-try for all chocolate and nut lovers!

katebrown4844 September 29, 2022 - 1:20 am

This is very yummy and chocolate. My favourite

Del H. May 8, 2022 - 7:41 pm

i just came across this recipe. I have never made it, but plan to do so very soon. Which leads me to my question: how long can I store this without any compromise to quality? I have a lot of work to do for a baby shower and I’m trying to get as much as I can done as soon as I can. I intend to make these part of the favors. Thank you.

Erin May 8, 2022 - 7:48 pm

What a fun treat to add to the festivities! I have not made them too far in advance, but the peanut brittle (once it’s completely cooled) can be stored in an airtight container at room temperature for up to 6-8 weeks.

Amber November 15, 2016 - 11:13 am

Thank you so much for the reply. that brings great reassurance to me. This brittle is so good. My girls are making 3 different kinds of brittle to earn money so they can buy gifts for family and friends this Christmas.

spiffycookie November 16, 2016 - 11:23 am

That’s a cute idea!

Amber November 15, 2016 - 10:27 am

I made this recipe and it seemed to turn out great. But after a day or 2 the chocolate started looking funny. It changed colors, and looked spotted. Any suggestions on why this happened?

spiffycookie November 15, 2016 - 11:10 am

Hi Amber! That’s nothing to worry about and totally normal. That type of appearance can be due to two things. One possibility is the chocolate came into contact with moisture (even humidity could be enough) and the moisture pulled the sugar out of the chocolate and then dried, resulting in the white spots. The other option is the chocolate may have been heated to high when melting, changing the texture of the cocoa butter fat in the chocolate. Either way it’s still safe to eat!

Cleaner Buff | Paul's Cleaning Melbourne November 2, 2015 - 10:04 am

As a peanut butter fanatic I have to say – I looove this recipe! It’s a great suggestion and such tasty twist on the peanut brittle. I’m giving this a try tomorrow, first thing after work :)) Just hope I won’t turn everything into a huge sticky peanut and chocolate mess.

spiffycookie November 2, 2015 - 10:18 am

Haha I hope it goes well too! Just make sure the peanut brittle is solid before spreading on the chocolate and I think you’ll be alright.

Cleaner Buff | Paul's Cleaning Melbourne November 2, 2015 - 10:29 am

Thanks for the encouragement :)) I’ll do my best to be patient enough and not mess it up :) My nephew is coming for a sleepover tomorrow, so I might need to make two batches (he’s my greatest peanut competition around here Lol )

spiffycookie November 2, 2015 - 10:33 am

Aww I hope he loves it!

Susan October 31, 2015 - 7:47 pm

How about Masquerade Maven or Mardi Gras Maven – the two things I can think of that involve masks? Hope you have a great time.

jacqueline | i sugar coat it! October 31, 2015 - 10:49 am

PB&C the original BFFs that never get old. YUMMED and PINNED!


Leave a Comment

* By using this form you consent to the storing of your message attached to the e-mail address you've used. (Data will not be shared with any 3rd-parties)

This site uses Akismet to reduce spam. Learn how your comment data is processed.

This website uses cookies to improve your experience. Accept Read More