Chocolate Brittle Recipes

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A chewy chocolate chip cookie.

Provided by lvkathryn

Categories     Desserts     Candy Recipes     Chocolate Candy Recipes

Time 55m

Yield 15

Number Of Ingredients 7

Chocolate Cookie Brittle image


  • Preheat oven to 375 degrees F (190 degrees C). Grease a small baking sheet.
  • Stir flour, sugar, maple syrup, chocolate chips, brownie mix, egg, and baking soda together in a bowl until batter is evenly-mixed. Spoon batter onto prepared baking sheet.
  • Bake in the preheated oven until set, 7 to 10 minutes. Cool to room temperature and break into pieces.

Nutrition Facts : Calories 160.7 calories, Carbohydrate 34.7 g, Cholesterol 12.4 mg, Fat 2.1 g, Fiber 0.7 g, Protein 2 g, SaturatedFat 0.9 g, Sodium 99.6 mg, Sugar 21.7 g

1 ½ cups all-purpose flour
1 cup white sugar
½ cup maple syrup
⅓ cup chocolate chips
⅓ cup brownie mix
1 egg
1 teaspoon baking soda


Here in Kern County, there are thousands of acres of almond orchards. I like to experiment with recipes—always trying to come up with something new. This candy is the result of altering, adding and a lot of taste testing (somebody had to do it!). I think it turned out rather well. —Pat Parsons, Bakersfield, California

Provided by Taste of Home

Categories     Desserts

Time 15m

Yield about 1 pound.

Number Of Ingredients 8

Chocolate Almond Brittle image


  • Grease a 15x10x1-in. metal baking pan; set aside. In a 1-1/2-qt. microwave-safe bowl, combine the sugar, corn syrup and salt. Microwave, uncovered, on high for 2-1/2 minutes. Stir in almonds; cook on high for 2-1/2 minutes. Add the butter and vanilla; cook on high for 1 minute., Stir in baking soda. As soon as the mixture foams, quickly pour onto a greased metal baking sheet. Cool completely. Break into 2-in. pieces. , Melt chocolate coating in a microwave. Dip 1 side of brittle int chocolate and place on waxed paper to harden. Store in an airtight container.

Nutrition Facts : Calories 483 calories, Fat 22g fat (12g saturated fat), Cholesterol 4mg cholesterol, Sodium 313mg sodium, Carbohydrate 73g carbohydrate (62g sugars, Fiber 3g fiber), Protein 4g protein.

1 cup sugar
1/2 cup light corn syrup
1/8 teaspoon salt
1 cup coarsely chopped almonds
1 tablespoon butter
1 teaspoon vanilla extract
1-1/2 teaspoons baking soda
3/4 pound dark or milk chocolate candy coating


Like chocolate-covered toffee! Disappears like magic! Great for holiday parties, gifts!

Provided by ShanaLee

Categories     Desserts     Cookies     Chocolate Cookie Recipes

Yield 12

Number Of Ingredients 5

Chocolate Brittle Surprise image


  • Preheat oven to 350 degrees F (180 degrees C). Cover cookie sheet with foil. Spray foil with cooking oil spray.
  • Place crackers on foil in 5 x 7 inch rows.
  • Microwave butter on high for 2 minutes. Add brown sugar and stir. Microwave on high for 2 more minutes, stirring every 30 seconds.
  • Pour over crackers. Bake 17 - 20 minutes (should bubble but not burn).
  • Sprinkle chocolate chips over hot crackers. Spread after 2 minutes (chips have softened). Sprinkle nuts on top.
  • Refrigerate 1 hour. Break into pieces. Can be frozen.

Nutrition Facts : Calories 440.2 calories, Carbohydrate 43.2 g, Cholesterol 40.7 mg, Fat 31.3 g, Fiber 2.8 g, Protein 3 g, SaturatedFat 15.5 g, Sodium 184.2 mg, Sugar 33.4 g

35 unsalted soda crackers
1 cup butter
1 cup packed brown sugar
2 cups semisweet chocolate chips
1 cup chopped pecans


Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Yield Makes 3 pounds

Number Of Ingredients 10

Chocolate Pistachio Brittle image


  • Spray a baking sheet with vegetable spray, wiping off any excess with a paper towel; set aside. In a large heavy-bottomed saucepan, combine sugar, corn syrup, and water. Stir to combine. Cover, and bring to a boil over high heat. Cook until sugar is dissolved. Uncover, reduce heat to medium, and continue to cook without stirring until the sugar mixture reaches 295 degrees.on a candy thermometer. Remove from heat.
  • Stir in 3 cups pistachios, the butter, vanilla, and baking soda. Return to heat, and cook, stirring constantly, until the mixture reaches 300 degrees.on a candy thermometer. Remove from heat, and pour mixture onto prepared baking sheet. Working quickly, spread mixture until about 1/4 inch -thick. Set aside to cool.
  • In a small bowl, combine praline dust and chopped nuts; set aside. Melt chocolate in the top of a double boiler set over a pot of simmering water. Pour one-half of the chocolate over the brittle, spreading with an offset spatula to cover completely. Sprinkle with half of the praline dust mixture. Transfer to refrigerator until set, about 15 minutes. Remove from refrigerator. Turn and coat other side with chocolate and sprinkle with remaining praline dust mixture. Chill until set, about 15 minutes. When chocolate is completely set, break into irregular pieces.

3 cups sugar
1 1/2 cups light corn syrup
1 1/2 cups water
3 cups salted pistachios, plus 1 cup coarsely chopped
4 1/2 tablespoons unsalted butter
1 tablespoon pure vanilla extract
1 1/2 teaspoons baking soda
Praline Dust
1 1/2 pounds best-quality semisweet chocolate, coarsely chopped
Vegetable spray


Our home economists prepare this brittle in the microwave. So it's easy enough for anyone to make!

Provided by Taste of Home

Categories     Desserts

Time 20m

Yield about 1-1/4 pounds.

Number Of Ingredients 7

Chocolate Peanut Brittle image


  • Grease a 15x10x1-in. pan and a metal spatula; set aside. , In a 2-qt. microwave-safe bowl, combine sugar and corn syrup. Microwave, uncovered, on high for 4 minutes; stir. Cook 3 minutes longer. Stir in peanuts and butter. Microwave for 30-60 seconds or until mixture turns a light amber color (mixture will be very hot)., Quickly stir in cocoa, baking soda and vanilla until combined. Immediately pour into prepared pan; spread with the metal spatula. Cool before breaking into pieces. Store in an airtight container.

Nutrition Facts :

1 cup sugar
1/4 cup light corn syrup
2 cups salted peanuts
1 teaspoon butter
1/4 cup baking cocoa
1 teaspoon baking soda
1 teaspoon vanilla extract


Make the crunchy candy with toasted chopped almonds and cocoa powder.

Provided by Food Network Kitchen

Time 1h

Yield 24 servings

Number Of Ingredients 6

Chocolate-Almond Brittle image


  • Preheat the oven to 350 degrees F.
  • Spread the almonds on a rimmed baking sheet and cook, stirring once, until toasted, about 10 minutes and set aside.
  • Lay a silicone baking mat on a rimmed baking sheet (or line the pan with aluminum foil and lightly butter). Spread the butter on the underside of a large offset metal spatula. Whisk the cocoa and baking soda together in a small bowl.
  • Put the sugar, corn syrup and 3/4 cup water in a deep medium saucepan and attach a candy thermometer to the side. Cook over medium heat, stirring gently with a wooden spoon, just until the sugar dissolves. Increase the heat to high and boil the mixture until it reaches 310 degrees F or hard-crack stage.
  • Remove the saucepan from the heat and carefully whisk in the cocoa mixture until combined. Stir in the toasted nuts with a wooden spoon. Working quickly, pour the hot brittle onto the prepared baking sheet and spread it as thin as possible with the buttered spatula. Cool for 5 minutes, then loosen the brittle from the pan with the spatula. Cool completely and then break into pieces. Store at room temperature in an airtight container for up to 5 days.

1 1/2 cups unsalted whole almonds, lightly chopped
1 teaspoon unsalted butter, at room temperature, plus more, for the baking sheet
1/3 cup Dutch process cocoa powder
1/2 teaspoon baking soda
1 1/2 cups sugar
1/2 cup light corn syrup


This is my version of See's White Chocolate Cashew Brittle (since I refuse to pay money for their original one!). It is very similar, although not quite as pretty as their finished product. I usually triple the recipe as I have larger baking sheets with sides (13x18). The shattered smaller pieces make for great additions to brownies and sprinkled over sundaes. Keep in mind during the cooking process, you'll be tempted to speed things up by increasing the temperature...just tell yourself "no". Keep it at medium heat and make "It's worth it" your mantra. It usually takes about 45 minutes to complete the cooking process.

Provided by Kolinka

Categories     Candy

Time 3h9m

Yield 50 serving(s)

Number Of Ingredients 6

White Chocolate Cashew Brittle image


  • Using the broil setting, toast the coconut on a flat cookie sheet make sure it is well spread out.
  • This only takes a few minutes and will burn if left unattended.
  • Chop the cashews and spread evenly over the bottom of an ungreased 9x9" baking pan that has sides; sprinkle the toasted coconut evenly over the nuts.
  • Combine the butter, sugar and water in a large heavy saucepan.
  • Stir over medium heat until ingredients are combined.
  • Continue stirring until mixture reaches the hard crack stage, stirring constantly (approximately 45 minutes).
  • Pour over nuts & coconut and making sure mixture is disbursed evenly (you may tilt slightly while candy is still liquid to achieve this).
  • Let sit for about an hour.
  • Microwave about 3 chunks of the white chocolate almond bark for about a minute, stir to check consistency and return to microwave for about 15 seconds each time until smooth and spreadable.
  • Once white chocolate mixture is smooth, spread over the top of candy's surface so it is completely covered.
  • Once cooled, use a very sharp french knife and cut into 1" squares.

Nutrition Facts : Calories 67.5, Fat 5.3, SaturatedFat 2.9, Cholesterol 9.8, Sodium 43.9, Carbohydrate 5, Fiber 0.2, Sugar 4.2, Protein 0.5

1 cup butter
1 cup sugar
2 tablespoons water
1 cup cashews, chopped
1/3 cup coconut
6 ounces white almond bark


I found this on Recipe Goldmine and think it will be a nice cooking project for my 9-year old daughter. Prep time does not include cool time. **Make sure your sugar is "cane" sugar and not "beet" sugar. Beet sugar will separate near the end of the process and ruin the brittle.

Provided by Cook4_6

Categories     Candy

Time 27m

Yield 48 serving(s)

Number Of Ingredients 4

Chocolate Almond Brittle image


  • Grind 25 almonds from the pound.
  • Put butter, sugar and whole almonds into heavy cast aluminum pan. Cook over high heat, stirring constantly. Reduce heat slightly after sugar melts to keep from turning too dark. Keep stirring briskly. Cook to almost hard crack stage, about 290 degrees F on candy thermometer. This will take about 10 to 12 minutes.
  • Pour onto ungreased cookie sheets to about the thickness of an almond.
  • Melt semisweet chocolate and smear on top of warm brittle. Sprinkle ground nuts on top of the chocolate. Cool and chill until chocolate hardens. Break into pieces.

1 lb butter, lightly salted
2 cups granulated sugar (cane sugar)
12 ounces semi-sweet chocolate chips
1 lb almonds, whole with brown skins still on


This is a traditional peanut brittle recipe only with cocoa mixed in it for a rich chocolate taste 8)

Provided by OceanIvy

Categories     Candy

Time 30m

Yield 1 sheet

Number Of Ingredients 7

Chocolate Peanut Brittle image


  • Lightly butter cookie sheet and set aside for now.
  • In small bowl, stir the cocoa and baking soda, then the butter; set aside.
  • In heavy 2 quart saucepan, combine sugar, corn syrup and whipping cream, stirring to combine.
  • Cook over medium heat. Keep stirring until sugar is dissolved.
  • Stir in the peanuts and continue cooking, stirring frequently, until mixture reaches 300° or when syrup dropped into very cold water separates to threads that are hard and brittle (of course, make sure the bulb on the candy thermometer is not resting on bottom of the pan when used).
  • Remove from heat and stir in cocoa mixture.
  • Immediately pour onto the buttered cookie sheet.
  • With tongs or wooden spoons, quickly spread and pull into a 1/4-inch thickness.
  • Put cookie sheet on a wire rack to cool completely.
  • When the brittle is cool, break into pieces.

1/4 cup cocoa
1/2 cup light corn syrup
1 teaspoon baking soda
1/4 cup whipping cream (heavy)
1 tablespoon butter
1 1/4 cups salted peanuts
1 cup sugar


Provided by ellenbalizabeth

Number Of Ingredients 7

Chocolate Almond Brittle Recipe - (4.2/5) image


  • Toast almonds by spreading them in a single layer on a plate and microwaving on high for 2 to 3 minutes (stir after each minute). On foil-lined baking sheet, arrange almonds in a single layer over an area measuring approximately 13x9 inches. In a heavy 2-quart saucepan combine butter, sugar, vanilla, and salt. Cook over med-high heat, stirring constantly with a clean, dry wooden spoon till butter is melted. Continue cooking and stirring for approximately. 7 to 10 minutes until candy is the color of the brown skin of the almonds; it will start smoking slightly. Immediately pour candy, without scraping pan, over almonds, covering all nuts. Sprinkle chocolate chips evenly over the hot candy. Wait 1 minute and spread the melted chocolate until it is smooth. Sprinkle with pecans. Let cool and break into pieces. Store in a tightly covered container in cool place or refrigerator.

1 cup unblanched (skin on) whole almonds
1 cup butter
1 cup sugar
1/4 teaspoon salt
1/2 teaspoon vanilla
1 (12-ounce) package milk chocolate chips (2 cups)
1/4 cup finely chopped pecans


This is such an easy recipe and so good. You can also change the recipe and use different flavored chips for a different flavor. This is a great recipe for the Holidays.

Provided by Linda Griffith

Categories     Chocolate

Time 25m

Number Of Ingredients 6

Chocolate Brittle image


  • 1. Spray cookie sheet with Pam. Line cookie sheet with whole saltine crackers. Cover entire sheet. Cook butter, margarine and sugar over medium heat. Boil for 5 minutes, stirring constantly. Pour mixture over crackers and bake at 350 degrees for approximately 8 minutes until mixture bubbles. Remove from oven and pour chocolate morsels over the entire mixture. After a couple of minutes the chocolate will melt. Spread evenly. Top with nuts. Place in freezer for 15 minutes. Break into bite size pieces.

1 cookie sheet lined with saltine crackers
1 c granulated sugar
1 stick butter
1/2 c margarine
12 oz pkg. of semi sweet or milk chocolate morsels
1 c chopped walnuts


The "crinkle" in this recipe's name comes from their distinctive crackle-top. The look is achieved through the transformation of sugar-coated dough balls into distinctively textured cookies. Not only are chocolate crinkle cookies beautiful to look at, they're the perfect combination of chocolatey taste and chewy texture.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 3h45m

Yield 72

Number Of Ingredients 9

Chocolate Crinkle Cookies image


  • In large bowl, mix oil, chocolate, granulated sugar and vanilla. Stir in eggs, one at a time. Stir in flour, baking powder and salt. Cover; refrigerate at least 3 hours.
  • Heat oven to 350°F. Grease cookie sheet with shortening or cooking spray.
  • Drop dough by teaspoonfuls into powdered sugar; roll around to coat and shape into balls. Place about 2 inches apart on cookie sheets.
  • Bake 9 to 11 minutes or until edges are set. Immediately remove from cookie sheets to cooling racks.

Nutrition Facts : Calories 70, Carbohydrate 10 g, Cholesterol 10 mg, Fat 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 1 g, ServingSize 1 Cookie, Sodium 35 mg, Sugar 7 g, TransFat 0 g

1/2 cup vegetable oil
4 oz unsweetened baking chocolate, melted, cooled
2 cups granulated sugar
2 teaspoons vanilla
4 eggs
2 cups Gold Medal™ all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup powdered sugar

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  • Stir together sugar, corn syrup and whipping cream in heavy 2-quart saucepan. Cook over medium heat, stirring constantly until sugar is dissolved. Stir in peanuts. Continue cooking, stirring frequently, until mixture reaches 300°F. on candy thermometer or until syrup, when dropped into very cold water, separates into threads which are hard and brittle. (Bulb of candy thermometer should not rest on bottom of saucepan).
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