Saturday, December 21, 2013

Chocolate-Toffee Cracker Brittle

I highly recommend this recipe. It’s quick and easy, but it’s so good it’s hard to stay out of it. The slightly salty crackers add a nice touch to the sweet chocolate and toffee.




24 saltine crackers

1/2 cup butter

1/4 cup brown sugar

1/4 cup white sugar

1 heaping cup semisweet chocolate chips

4 ounces toffee bits


Line a 12” by 9” baking sheet with  heavy duty foil. You’ll want to use a baking sheet with shallow sides, not a flat cookie sheet, since this stuff tends to run a bit in the oven. I strongly suggest using heavy duty foil, not the cheap,thin stuff. This brittle is so much more enjoyable if it doesn’t have bits of foil stuck to the bottom.

Lay the crackers out on the foil.

Melt the butter in a heavy saucepan, add the sugar, bring to a boil for a minute or two until the sugar is melted. You can use all white sugar, but the brown sugar gives the cracker bottom a nicer color and a little better taste.

Pour the mixture as evenly over the crackers as you can, since you can’t really spread it once it’s on the crackers. It starts to soak in and run in between and beneath the crackers immediately.

Bake at 350 degrees for 8 to 10 minutes until the sugar and butter mix is bubbling all across the crackers, not just on the edges.

Quickly sprinkle the chocolate chips over the hot crackers and let sit for a few minutes until the chips are melted. Then spread the chocolate out in a fairly even layer over the crackers.

Sprinkle the toffee bits over the melted chocolate as evenly as possible. I used Heath toffee bits which comes in an 8 ounce package, so I used about half of the package (which means I can make another batch next week!).  Press the toffee bits into the melted chocolate with a flat spatula so they don’t fall off when you break the brittle. Put the brittle in the refrigerator for half an hour or so to let it cool before you break it into serving size pieces.

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