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.
