Recipes that call for peanut brittle as an ingredient?

1) Peanut Brittle Ice Cream:

Ingredients:

1 cup heavy cream

1 cup half and half

1 cup milk

1/2 cup sugar

1/4 teaspoon salt

1 cup peanut brittle, crushed

Instructions:

1. In a large bowl or the bowl of a stand mixer, combine the heavy cream, half and half, milk, sugar, and salt.

2. Beat on medium speed until soft peaks form.

3. Fold in the crushed peanut brittle.

4. Pour the ice cream mixture into a 9x5 inch loaf pan or other freezer-safe container.

5. Freeze for at least 6 hours or overnight.

2) Peanut Brittle Cookies:

Ingredients:

1/2 cup all-purpose flour

1/2 teaspoon baking powder

1/4 teaspoon baking soda

1/2 teaspoon salt

1/2 cup unsalted butter, softened

1/4 cup granulated sugar

1/4 cup packed light brown sugar

1 large egg

1 teaspoon vanilla extract

1 cup peanut brittle, coarsely crushed

Instructions:

1. Preheat the oven to 375 degrees F (190 degrees C).

2. Line a baking sheet with parchment paper.

3. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.

4. In a large bowl, cream together the butter and granulated sugar until light and fluffy.

5. Beat in the egg and vanilla extract until combined.

6. Gradually add the dry ingredients and mix until just combined.

7. Fold in the crushed peanut brittle.

8. Drop the dough by rounded tablespoons onto the prepared baking sheet, spacing them about 2 inches apart.

9. Bake for 8-10 minutes, or until the edges are golden brown and the centers are set.

10. Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

3) Peanut Brittle Fudge:

Ingredients:

2 cups sugar

1/2 cup light corn syrup

1/2 cup water

1/2 cup unsalted butter, cubed

1/2 cup evaporated milk

1 teaspoon vanilla extract

1 cup peanut brittle, crushed

Instructions:

1. Line a 9x9 inch baking pan with parchment paper.

2. In a medium saucepan, combine the sugar, corn syrup, and water.

3. Bring to a boil over medium heat, stirring constantly.

4. Reduce heat to low and simmer for 5 minutes, or until the sugar has dissolved and the mixture has thickened slightly.

5. Remove the saucepan from the heat and stir in the butter, evaporated milk, and vanilla extract.

6. Return the saucepan to the heat and bring to a boil, stirring constantly.

7. Reduce heat to low and simmer for 5 minutes, or until the mixture has thickened and reached a soft ball stage (235 degrees F or 113 degrees C on a candy thermometer).

8. Remove the saucepan from the heat and stir in the crushed peanut brittle.

9. Pour the fudge into the prepared pan and let cool completely.

10. Cut into squares and enjoy!