Saltine Crackers – usually 1 ½ sleeves for a 12 x 17 pan. If you use a smaller pan the Brittle will just have a thicker chocolate layer!
2 sticks butter (I use unsalted)
1 cup light brown sugar – packed
12 oz. package chocolate chips (1 ½ cups)
1 cup chopped walnuts
Preheat oven to 350 degrees.
Line a Jelly Roll pan (approximate size 12 x 17 inches) with saltine crackers (can use matzah).
In a sauce pan melt the 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 a trivet or rack.
Make sure crackers are set evenly in the pan. (They tend to move during cooking)
Sprinkle the chocolate chips evenly on the crackers and let sit for 3 minutes to melt.
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 AND ENJOY!
I use the small pieces of brittle created when breaking it up as ice cream topping! Just freeze it in a zip lock bag or plastic container.