Hansel and Gretel Breton Brittle

Breton Brittle (or as it’s become known by my kids in our house, ‘Hansel and Gretel’) is pretty amazing stuff. Like, beg mom to make hansel and gretel stuff, popular. I actually like to watch for sales and try to always have a box of Breton Crackers on hand in the house (just to be able to whip this bad boy up on a moments notice)! Having the ingredients, which tend to be pantry staples anyway, has saved me many a time when I needed something quick.

I believe I was first introduced to this recipe years ago by my husband’s aunt. If I remember correctly, she had gotten the recipe off the tv, then photocopied it for me when I begged her to. So where the recipe originally started I don’t even know. But once I had it, there has been no looking back. Of course, I have made my own changes over the years to tweak the recipe just to my liking. I have fond memories of taking it into work on multiple occasions, and how it came about that my neighbouring colleague could recite the recipe by heart himself, because he had heard me repeat it so many times to others when asked. So without further adieu, Hansel and Gretel…ahem…I mean Breton Brittle:

Ingredients:

200 Gram Box of Breton Bites Original Crackers (1 box), full size is fine too, just break them to fit

1 Cup Butter

1 Cup Brown Sugar

Vanilla – 1 teaspoon Vanilla

1/2 Cup Roughly Chopped Nuts

1/2 Cup Semi-Sweet Chocolate chips

Melting Wafers – 1/2 Cup White Chocolate Melting Wafers

1/2 Cup Milk Chocolate Melting Wafers

Directions:

1.Line a large cookie sheet (17″x12″) with tinfoil (do not even attempt without the foil, you will never be able to remove it from the pan). Even greasing the tinfoil wouldn’t be out of line.

2.Spread out a box of Breton mini crackers in an even layer. Feel free to use full size original crackers as well, just break where needed to make a even layer.

3.Roughly chop 1/2 a cup of nuts. Mixed, pecans or almonds. Sprinkle over the crackers.

 

4.Bring the cup of  brown sugar and cup of butter to boil together for 1 minute in a medium saucepan.

5.Remove from heat and stir in a teaspoon of vanilla, carefully, as it will splatter up.

6.Immediately pour over crackers, evenly.

7.Bake in a 350 degree oven until bubbly all over, about 3 – 5 minutes.

 

8.Remove and immediately sprinkle with 1/2 Cup semi-sweet chocolate chips, 1/2 Cup white chocolate melting wafers and 1/2 Cup milk chocolate melting wafers.

9.Turn the heat off in the oven and place the tray of brittle back inside until the the chocolate is shiny and melted enough to spread. 1 – 2 minutes.

10.Remove from oven and using an offset spatula to smooth and swirl chocolate.

 

11.Let cool completely and chill in the fridge until hardened.

12.Carefully peel off tinfoil (it’s a sticky job) and chop up brittle with a  serrated knife.

Store in fridge. Keeps up to a week refrigerated.

Looking for some more delightfully easy yumminess?! Then try checking out these Chocolate Chip Cookie Bars!