Chocolate Brittle Recipe


Saltine Crackers – usually 1 ½ sleeves for 12 x 17 pan. If use smaller pan will make Brittle have more chocolate!

2 sticks butter (I use unsalted)

1 cup packed light brown sugar

12 oz. package chocolate chips or 1+ cup

1 cup chopped walnuts

Preheat over to 350 degrees

Line a Jelly Roll pan (approximate size 12 x 17) with saltine crackers (can use matzah)

On a stove melt 2 sticks of butter and then add brown sugar. Bring it to a slight boil, stirring constantly for 3 minutes.

Pour the mixture over the crackers and spread evenly.

Bake for 10 minutes at 350 degrees until brown and bubbly.

Remove from oven and place on trivet or racks.

Make sure crackers are set evenly back on the pan. (They can tend to move during cooking)

Set timer for 3 minutes and put chocolate chips on top.

When timer goes off, spread the melted chocolate chips over the crackers. Add 1 cup nuts on top (CAN BE LEFT OFF).

Using a sheet of wax paper, gently press the nuts into the chocolate

Refrigerate for a minimum of 1 hour.

Break into pieces to make into “brittle”

I put extra chocolate, nuts, etc. that fall off when breaking into pieces into a small bag or container and put in freezer to use as ice cream topping!