Chocolate Brittle Recipes

CHOCOLATE ALMOND BRITTLE

Steps:

• Grease a 15x10x1-in. metal baking pan; set aside. In a 1-1/2-qt. microwave-safe bowl, combine the sugar, corn syrup and salt. Microwave, uncovered, on high for 2-1/2 minutes. Stir in almonds; cook on high for 2-1/2 minutes. Add the butter and vanilla; cook on high for 1 minute., Stir in baking soda. As soon as the mixture foams, quickly pour onto a greased metal baking sheet. Cool completely. Break into 2-in. pieces. , Melt chocolate coating in a microwave. Dip 1 side of brittle int chocolate and place on waxed paper to harden. Store in an airtight container.

CHOCOLATE BRITTLE SURPRISE

Steps:

• Preheat oven to 350 degrees F (180 degrees C). Cover cookie sheet with foil. Spray foil with cooking oil spray.
• Place crackers on foil in 5 x 7 inch rows.
• Microwave butter on high for 2 minutes. Add brown sugar and stir. Microwave on high for 2 more minutes, stirring every 30 seconds.
• Pour over crackers. Bake 17 - 20 minutes (should bubble but not burn).
• Sprinkle chocolate chips over hot crackers. Spread after 2 minutes (chips have softened). Sprinkle nuts on top.
• Refrigerate 1 hour. Break into pieces. Can be frozen.

CHOCOLATE BRITTLE

Steps:

• 1. Spray cookie sheet with Pam. Line cookie sheet with whole saltine crackers. Cover entire sheet. Cook butter, margarine and sugar over medium heat. Boil for 5 minutes, stirring constantly. Pour mixture over crackers and bake at 350 degrees for approximately 8 minutes until mixture bubbles. Remove from oven and pour chocolate morsels over the entire mixture. After a couple of minutes the chocolate will melt. Spread evenly. Top with nuts. Place in freezer for 15 minutes. Break into bite size pieces.

CHOCOLATE COOKIE BRITTLE

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease a small baking sheet.
• Stir flour, sugar, maple syrup, chocolate chips, brownie mix, egg, and baking soda together in a bowl until batter is evenly-mixed. Spoon batter onto prepared baking sheet.
• Bake in the preheated oven until set, 7 to 10 minutes. Cool to room temperature and break into pieces.

CHOCOLATE BRITTLE SURPRISE

Steps:

• Preheat oven to 350 degrees F.
• Cover cookie sheet with foil.
• Spray foil with cooking oil spray.
• Place crackers on foil in 5 x 7 inch rows.
• Microwave butter on high for 2 minutes.
• Add brown sugar and stir.
• Microwave on high for 2 more minutes, stirring every 30 seconds.
• Pour over crackers.
• Bake 10-15 minutes (should bubble but not burn).
• Sprinkle chocolate chips over hot crackers.
• Spread after 2 minutes (chips have softened).
• Sprinkle nuts on top.
• Refrigerate 1 hour.
• Break into pieces.
• Can be frozen.
• **Cook time doesn't include refrigeration time of 1 hour.

CHOCOLATE PEANUT BRITTLE

Steps:

• Grease a 15x10x1-in. pan and a metal spatula; set aside. , In a 2-qt. microwave-safe bowl, combine sugar and corn syrup. Microwave, uncovered, on high for 4 minutes; stir. Cook 3 minutes longer. Stir in peanuts and butter. Microwave for 30-60 seconds or until mixture turns a light amber color (mixture will be very hot)., Quickly stir in cocoa, baking soda and vanilla until combined. Immediately pour into prepared pan; spread with the metal spatula. Cool before breaking into pieces. Store in an airtight container.

CHOCOLATE-ALMOND BRITTLE

Steps:

• Preheat the oven to 350 degrees F.
• Spread the almonds on a rimmed baking sheet and cook, stirring once, until toasted, about 10 minutes and set aside.
• Lay a silicone baking mat on a rimmed baking sheet (or line the pan with aluminum foil and lightly butter). Spread the butter on the underside of a large offset metal spatula. Whisk the cocoa and baking soda together in a small bowl.
• Put the sugar, corn syrup and 3/4 cup water in a deep medium saucepan and attach a candy thermometer to the side. Cook over medium heat, stirring gently with a wooden spoon, just until the sugar dissolves. Increase the heat to high and boil the mixture until it reaches 310 degrees F or hard-crack stage.
• Remove the saucepan from the heat and carefully whisk in the cocoa mixture until combined. Stir in the toasted nuts with a wooden spoon. Working quickly, pour the hot brittle onto the prepared baking sheet and spread it as thin as possible with the buttered spatula. Cool for 5 minutes, then loosen the brittle from the pan with the spatula. Cool completely and then break into pieces. Store at room temperature in an airtight container for up to 5 days.

CHOCOLATE PEANUT BRITTLE

Steps:

• Lightly butter cookie sheet and set aside for now.
• In small bowl, stir the cocoa and baking soda, then the butter; set aside.
• In heavy 2 quart saucepan, combine sugar, corn syrup and whipping cream, stirring to combine.
• Cook over medium heat. Keep stirring until sugar is dissolved.
• Stir in the peanuts and continue cooking, stirring frequently, until mixture reaches 300° or when syrup dropped into very cold water separates to threads that are hard and brittle (of course, make sure the bulb on the candy thermometer is not resting on bottom of the pan when used).
• Remove from heat and stir in cocoa mixture.
• Immediately pour onto the buttered cookie sheet.
• With tongs or wooden spoons, quickly spread and pull into a 1/4-inch thickness.
• Put cookie sheet on a wire rack to cool completely.
• When the brittle is cool, break into pieces.