in the Kitchen: Chocolate Brittle Recipe

In part six of in the Kitchen, Ellen shows us how to make her Mom’s famous Chocolate Brittle!


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.