Peanut Cookie Brittle

When I first moved to Massachusetts for college (or “uni,” as I have now been conditioned to call it) back in 2007, I quickly discovered that many things I’d assumed were American turned out to be just Californian. For example, people in New England ate Twizzlers instead of Red Vines (both are weird – I mean who even eats licorice anymore – but Red Vines are obviously superior). The most obnoxiously inescapable song my senior year of high school never even made airwaves out of state (it was called “I Wear My Stunna Glasses At Night,” I hated it at the time, and now that I’ve looked it up I can’t stop listening to it). The famously cheap $2 wine at Trader Joe’s cost (shock, horror) $3 instead. And there was no See’s Candies.

I don’t spend a lot of money on sweets or baked goods, because generally I know I can make them better and more cheaply in my own kitchen, but See’s will always have a special place in my heart. So many options! So many free samples! And best of all, their peanut brittle, which, enormous peanut butter fiend that I am, I completely adore. My dad used to send me a box during finals every year to help get me through. And while I’m sure that it, too, could be made better (or at least as well) and more cheaply at home, I’m really not set up for candy-making in my current kitchen.

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Enter this cookie brittle. It’s got that same caramel-y, sweet and salty taste, and that great, satisfying crunchiness, mixed with the buttery texture of a really nice peanut butter cookie. Plus it’s dangerously easy to make. And it’s a nice change from the endless gingerbread and sugar cookies that you get this time of year.

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