This recipe for Breton Brittle, by Michelle Belanger, is from The Cooper Family & Friends Cookbook Project,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
28 Dare Bretton Crackers, 1 c. butter or hard margarine, 1 c. packed brown sugar Topping: 1 2/3 c. of semi sweet chocolate chips 2/3 c. of finely chopped pecans or walnuts
Directions:
Overlap crackers in foil-lined 9 x 13 inch pan so bottom is covered. Use 4 crackers across and 7 crackers lengthwise.
Stir butter and brown sugar together in saucepan until it comes to a boil. Pour carefully over crackers. Bake in 400 degree oven for 5 minutes.
TOPPING: Scatter chocolate chips over top. Let stand until soft. Spread to cover. Sprinkle with pecans. Cool. Store in refridgerator (I place the pan in the freezer for approx. half an hour). Break or cut into pieces to serve.
Number Of
Servings:
8 cups of brittle
Personal
Notes:
This is a Christmas favourite - we often call it tree bark. I wonderful gift to give to a chocolate lover.
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