Before Christmas, my Mom had tried a version of this delicious brittle (made with Saltine crackers) at church coffee hour and was instantly hooked. After she raved about it a number of times, she tracked down the original recipe, I went out and bought some Glutino original gluten-free crackers to replace the Saltines, and we got the other ingredients together. We whipped it up one night and this brittle was a huge hit over the holidays…especially with my daughter Morgan.
What you will need for this recipe (which is a good one to let kids help with):
- 1 box original flavor Glutino original gluten-free crackers
- 1 stick of butter
- 2 cups of brown sugar
- 2 cups of mini chocolate chips
- toppings of your choice: toffee pieces, m&m’s, sprinkles, diced nuts, crushed peppermints, butterscotch chips, coconut — you name it!
(Please excuse the photos — we did this on a whim and I didn’t have my own camera.)
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
STEP 1: Empty the entire box of crackers onto an ungreased baking sheet, all in one layer. Then preheat your oven to 350 degrees.
STEP 2: In a medium size pot over the stove, cook one stick of butter and 2 cups of brown sugar together until gooey, then pour over crackers to cover them, and bake at 350 degrees for about 5 minutes until bubbly. (Watch carefully so that nothing burns.)
STEP 3: Remove pan from the oven and sprinkle 2 cups of chocolate chips over top, let it sit a few minutes to melt the chocolate…
STEP 4: Then, after the chocolate chips are melted enough, smooth the chocolate layer over with a spatula and top with toppings. Put the tray in the freezer for at least an hour.
STEP 5: After at least an hour has passed, remove it and break it into irregular pieces with the help of a stiff spatula. Voila! A sweet treat for any occasion!
Let me know what you think of this recipe — we call it “toffee brittle” because the taste of it reminds us of toffee, even though we didn’t use any as a topping. After you try it (trust me — you will definitely be glad you did) let me know if you can think of a better name for it. Thanks, and enjoy!
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
For much more in between posts, follow me on Facebook and Twitter!
You are genius!!!! Never would have thought of this and it looks delicious!!!
Thanks Christy! I wish I could take credit for the whole thing, but all I figured out was the Glutino substitution. I hope you try it — it’s definitely a “keeper!” -Katie