Mama Lobley’s Breton Brittle

1 cup butter

1 cup brown sugar, packed

28 breton crackers

1 3/4 cup semi sweet chocolate chips

Chopped almonds, or any kind of nuts, for garnish (optional – I didn’t add them to this batch)

Preheat oven to 400F.

1. Line a 9X13 sheet pan with foil so that it comes up the sides.

2. Place the breton crackers on the pan, 4 across and 7 down, for a total of 28 laid out along the bottom of the pan

3. In the meantime, melt the butter and sugar in a saucepan and bring to a boil. You may have to stir it a little to ensure it mixes together (my first batch separated – no bueno!).

4. Once boiling, remove from the heat and evenly pour the carmel over the breton crackers, ensuring your cover all the crackers.

5. Place in the oven for 5 minutes (you can do 3-5 minutes – the carmel will be bubbling when you take it out).

6. Once removed from the oven, immediately pour the chocolate chips evenly over the carmel. Start spreading the chocolate chips around with a spatula. Continue this motion with the spatula as the chocolate melts (the carmel will be so hot, it melts the chocolate chips). Continue until the chocolate is all melted, and is smoothly coating the carmel.

7. If you choose to, garnish with your chopped nuts by sprinkling them on top of the melted chocolate.

8. Place in the fridge until completely set (if you’re in a hurry, place in the freezer for about 20 minutes and they will set faster).

9. Remove the entire block from the foil, place on a cutting board, and cut into desired portions with a hot knife.

 

10. Enjoy your delicious creation!