This is a super easy recipe, and very good! I would definately make this for gifts, with different types of chocolate drizzled top, and even chopped nuts, cocoa, powdered sugar (you get the idea), on top of the chocolate. In the town where I learned to scuba dive (Tobermory, Ontario, Canada), there is a store called the Sweet Shop, where I met my DH. They are well known for their brittle, and this recipe will allow me to make some of their concoctions, such as cashew brittle, almond brittle, pecan brittle, and "Big Tub Brittle", which has peanuts and popcorn in it. They've clearly missed the boat by not adding the chocolate on top! Seriously, this is an awesome recipe that takes no time at all to make! I do have two important tips when making it - ensure your microwaveable bowl is at least six cups in size, preferably eight, and when stirring, use something heat resistant such as stainless steel. Oh, and instead of dipping the brittle in the chocolate, I drizzled it on, which looks great! Thanks, CoffeeB, for a great recipe! Made for PRMR Tag.