Caramel Chocolate Cracker Brittle
This recipe came to me from another hockey Mom when our boys played in a competitive league. It was one of those food moments I will never forget – I had never tasted anything like it and couldn’t stop eating it! It’s crazy easy, rich and delicious! It’s a recipe I make every Christmas, for pot lucks, for Christmas Cookie Exchanges, I have shared this recipe with dozens of people and now I share it with you!
Prep time: 20 Minutes / Bake Time: 5 Minutes / Number of Servings: Lots – how much depends on how small or large you break the brittle into.
Ingredients
“Slide” Foil
½ package of Breton (original) style crackers (gluten-free suggestions below)
1 cup Butter
1 cup Brown Sugar – packed
1½ - 2 cups semi-sweet Chocolate Chips
How it’s Made
Heat oven to 400 degrees F.
Line a cookie sheet with the Slide foil – dull side up. Alternately, use regular foil and spray well with cooking spray or brush foil generously with oil.
Arrange a single layer of the crackers over the bottom of the pan. Fill in the spaces with broken cracker pieces.
In a medium saucepan, melt the butter. Add in the brown sugar, stir and let it become frothy (see photo).
Pour this butter/sugar mixture over the crackers and spread to cover the crackers to the edges.
Bake in the oven for 5 minutes.
Remove from oven and turn off the oven. Sprinkle the chocolate chips over top. Start with the 1½ cups and add more if you think it needs more.
Pop the tray into the warm oven for a minute to soften the chips. Spread the chips to cover the caramel.
Chill in the fridge until the chocolate is set, then break it into pieces.
This keeps well in an airtight container on the counter.
Enjoy!
Variations:
Add chopped nuts to the top while the chocolate is still soft.
I have seen similar recipes using ‘Ritz’ style or saltine crackers (regular or gluten-free) or gluten-free Glutino crackers. All would be delicious, I imagine, although I have only ever used ‘Breton’ style ORIGINAL crackers.
