This is a sneak peek of the beauty that is Breton Brittle. It’s right after I poured the toffee over the Breton crackers.

It’s a snap to make, and unbelievably delicious.

Apparently I was too distracted to take a photo of the final product, but it looks something like this »

Here’s the recipe!
*Edit: I also did a gluten-free version for my friends over at Sweet Grace & Co!

Breton Brittle

1 package Breton crackers
1 cup butter
1 cup brown sugar
1 1/3 cup chocolate chips

Line cookie sheet with heavy aluminum foil (over sides of pan). * Use jelly-roll pan. pan with sides. Layer crackers in pan, overlap.

Turn on oven at 400F.

Bring brown sugar and butter to a boil in a medium saucepan, boil for 20 secs. Pour over crackers. Bake at 400 F for 5 mins.

Remove from oven, sprinkle with chocolate chips, let them melt. Spread chocolate with a spoon (wet spoon first).

Leave overnight in the fridge. Break apart into pieces. Freezes well.