I experimented with different flavors of chocolate toppings for this brittle, and I discovered I actually liked them all! I also tried some finely chopped pecans on top (which I sprinkled on the milk chocolate version). My favorite flavor of chocolate is generally dark; however, on this brittle, white chocolate may be my favorite! My daughter liked all the options of chocolate toppings too, and her favorites were the white chocolate and the milk chocolate...she also liked the nuts on top! I think when I repeat this brittle, it will be hard to choose which flavor of topping to use, so I may just make it with all the chocolate versions again. I like variety anyway, plus the different colors create a great presentation and spark conversation!
This is a very easy recipe; however, because it moves so quickly, my biggest tip would be to have everything organized and ready to go before you start! Also, this recipe requires you to work with a hot, molten mixture; so if you make it with children (Trisha made it with her teenage nephews), be sure the children are age appropriate and you all work with care!
I Just Can't Decide...
- Butter-flavored cooking spray
- approx. 40, unbroken, saltine crackers w/sea salt
- 1 c. (2 sticks) butter w/salt
- 1 c. light brown sugar (packed)
- Select one bag from these chocolate topping options: 12 oz. bag semi-sweet chocolate chips, 11.5 oz. bag milk chocolate chips, 10 oz. bag dark chocolate chips or 12 oz. bag white chocolate chips
- 1/2 c. finely chopped pecans (optional)
- Line a 15 1/2" x 10 1/2" jelly roll pan with aluminum foil (make sure it comes well up the sides of the pan for easier release of the brittle) and spray with the butter-flavored cooking spray.
- Preheat the oven to 425º.
- Arrange the saltine crackers, salty side up, in a single layer on the pan. (The crackers you use may have a slightly elongated side--place the elongated side vertically and you'll get more crackers on the pan.)
- In a non-stick medium skillet, using a whisk (protect your hand w/a pot holder), stir and melt the butter and brown sugar together over medium heat. Increase the temperature a little and bring the mixture to a rolling boil, whisking constantly. Reduce the heat back to medium and boil the toffee for 5 minutes, still stirring constantly.
- Put the pan of crackers on the stove top (this will help keep the toffee warm for easier spreading)--immediately remove the hot, molten mixture from the heat and, using care, evenly pour over the crackers. Using a silicone spatula, quickly finish spreading the toffee, as evenly as possible, over the crackers. (If the toffee hardens before you reach all the corners, it will be easier to spread a little more when you take the crackers out of the oven.)
- Place the pan in the oven and bake the coated crackers for 2 to 4 minutes, or just until bubbly, watching carefully (mine became bubbly each time after 3 1/2 minutes).
- Carefully remove the pan from the oven and lay back on the stove top (this will help keep the brittle warm to melt the chocolate easier).
- Pour a bag of chocolate chips of your choice, from the above flavors, equally over the crackers. When the chocolate chips melt a little, spread as evenly as possible with a silicone spatula.
- Sprinkle with the finely chopped pecans (optional).
- Remove the pan from the stove top and cool the brittle a little; then place in the freezer for about 15 to 20 minutes, or until it is completely cold. Break the sheet of brittle into pieces (the sizes and shapes will vary). Store in an airtight container.