Candy that needed more candy Peanut brittle is documented as being a rigid solid that snaps in the mouth and then attaches to the teeth. An odd yet effective solution to minimize the “brittle to molar attachment phenomenon” is to add a coating of milk chocolate. The soft creamy layer of milk chocolate curbs the shattering of caramelized sugar inside of the mouth and then lines the teeth to reduce the action of peanut brittle adhesion. Although a minimal amount of adhesion still occurs the scientific community has conceded that the result is absolutely delicious. Excessive yet practical.