Candy Brittle

I first had this recipe when Gina Durko from where I worked at ANSYS in Canonsburg, PA made it and brought it into work. I loved it and she gave me her recipe. However I had put it away and forgotten about it until Christmas (2007) when going through recipes to organize them. It was the perfect recipe to send to you when you were in Iraq. It kept well so it would taste just as good when it got over there to you.

ingredients

2 cups thin pretzels, broken up
2 cups unsalted peanuts
1/4 lb milk chocolate chips
1/4 lb white chocolate chips
12 oz. Reese’s Peanut Butter Chips
1 tablespoon creamy peanut butter

directions

In double boiler or microwave, melt milk and white chocolate, peanut butter chips and peanut butter. Stir in pretzels and nuts. Spread over aluminum foil covered cookie sheet. Cool, then break into pieces and store in air-tight container.

Source: Mom