Breton Brittle

"This is a rich candy-like treat that is a snap to make, and the results are delicious. No fussing around with a candy thermometer and softball stage or any of that stuff. Simple and tasty, made from Breton crackers (unusual but good)."
 
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photo by Kricket S. photo by Kricket S.
photo by Kricket S.
Ready In:
15mins
Ingredients:
6
Yields:
1 pan
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ingredients

  • 28 dare breton crackers
  • 1 cup packed brown sugar
  • 1 cup butter
  • 1 (300 g) package semisweet chocolate
  • chips
  • 13 cup chopped nuts
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directions

  • Completely line 13x9-inch (3.5L) baking pan with foil.
  • Arrange a single layer of crackers over bottom of pan.
  • Arrange a second layer of crackers to cover spaces between crackers in first layer. (It will be necessary to break some crackers in half so that the entire bottom of pan is covered.)
  • In medium saucepan combine sugar and butter. Cook and stir over medium heat until mixture comes to a boil.
  • Remove from heat; pour evenly over crackers in pan.
  • Bake in 400F (200C) oven 5 minutes. Remove from oven; sprinkle with chocolate chips.
  • When chips are soft, spread over top.
  • Sprinkle with nuts.
  • Chill until chocolate is set.
  • Break into pieces to serve.
  • Store in refrigerator.

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Reviews

  1. This recipe was originally published in the Company's Coming Cookbooks by Jean Pare in the '90s always a favorite to make but you should probably give credit to the original source.
     
    • Review photo by Kricket S.
  2. Very tasty I used Mini Breton bites they worked better than the bigger crackers
     
  3. Yummmmm. That is all I can say!
     
  4. This is fabulous and so easy. In a pinch if you don't have Breton Crackers you can successfully substitute soda crackers, club crackers or graham crackers. It will taste a little different but still delicious.
     
  5. I haven't tried your recipe yet but it is exactly the same to the one I make every year. This is an awesome treat for everyone! Better than a chocolate bar.
     
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RECIPE SUBMITTED BY

Culinary school drop-out (happy cook)! My name is Meg, as my public name might suggest, and I'm 20 years old. So far, I've been a cook my whole life, at home and in restaurants, working as a Baker's Assistant right now. I was raised in a commercial bakery and general store as well run by my aunt and mom. I'm engaged to an amazing guy, who I met in high school in a restaurant prep course. We both went to college for Culinary Arts/Chef Training, but neither found the program very satisfying. As it stands, we're both happiest cooking, so long as it's not in a kitchen lab. I've been nosing around 'Zaar since I was about 13 or 14, and it's been a huge source of learning for me, back when I didn't even know what a roux was, haha. If you've seen me around before, I'm the former SugarMegnolia. Also, I write a blog, however, I'm not always the best at keeping up with it, but try to put in my best effort whenever I get around to writing. The link is here, please give it a quick look-see!
 
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