Sweet and Salty Chocolate Toffee Brittle


One box of any  kind of regular crackers (not vegetable or multigrain).  I prefer to use Breton crackers but you can use any brand.

One cup of Hershey’s mini kisses chocolate chips ( you can use any other kind of chocolate chips alternatively if you prefer)

One and a half cups of brown sugar

300 grams of unsalted butter (about two cups of melted butter)

Two cups of chopped walnuts


Prepare a medium to large sized flat baking sheet with parchment paper.

Preheat your oven to bake at 350 degrees F.

Lay out the crackers onto the baking sheet in rows, slightly overlapping each other until the entire baking sheet is covered with the crackers.

Heat up the butter in a pan  until it starts to melt on medium heat.  As it starts to melt, add the brown sugar to the butter and keep on stirring it well.

Once the sugar has melted in the butter and it has become a sticky toffee style mixture, pour the butter sugar mixture over top of the crackers evenly.  Use a spatula to level out the mixture on the crackers if you need to do so.

Spread the chocolate chips over the mixture evenly and place the baking sheet in the oven for approximately five to ten minutes (until the chocolate chips start to melt a little).

Once you have removed the baking sheet out of the oven, use a spatula to spread the melted chocolate chips over the toffee mixture.

Then evenly spread out the chopped walnuts over top of the chocolate and toffee.

Place the baking sheet in a cool place or in your refrigerator for about an hour.

Separate the brittle from the parchment paper slowly and you can break the brittle into pieces and place it into a container or serving dish.

This is an incredible recipe and I truly hope you enjoy it!

2 Comments Add yours

  1. Sandeep says:

    They were delicious ❤


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