Best 5 Bonnies Chocolate Brittle Recipes

CHOCOLATE BRITTLE SURPRISE

Steps:

• 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.

BONNIE'S CHOCOLATE BRITTLE

Steps:

• 1. This candy is so easy to make. It tastes just like a regular candy bar with peanuts and a whole lot cheaper. Be careful, because it is addicting!
• 2. PREPARE THE PAN I use a 9 X 11 pan that used to fit an old toaster, which is the perfect size. Any small pan would do. Just adjust the amount of nuts. You can even make a large pan, but you will have to add more chocolate and nuts, if you do. Line the pan with waxed paper. Make sure the waxed paper covers the lip of the pan.
• 3. PREPARE THE NUTS I used Planter's lightly salted Dry Roasted Peanuts, which worked perfectly in this recipe.
• 4. Pour the Dry Roasted Peanuts into the pan. Use enough peanuts to make one single layer with the nuts close together. Set aside.
• 5. PREPARE THE CHOCOLATE I used Plymouth Pantry Almond Bark, Chocolate Flavored.
• 6. Use 6 squares of the Almond Bark.
• 7. Chop the bark.
• 8. Melt the chocolate until it is smooth. It takes about ten minutes.
• 9. Pour the hot chocolate over the peanuts.
• 10. Use a cake frosting knife to smooth the chocolate evenly over the top of the peanuts. NOTE!!!! Adding an Update to the Recipe here: I add one more layer of nuts to the top, press down with your hands, cover and refrigerate until set. It makes it prettier and about a half inch thicker, and tastes really good with the extra nuts.
• 11. FREEZE IT Place the pan in the freezer for about 30 minutes to set.
• 12. Don't worry about how ugly it looks, because when it sets, the bottom becomes the top, and it will look pretty!
• 13. BREAK IT! Make sure the chocolate in the pan is firm. Lift the chocolate from the pan with the wax paper, and turn it over, then peel the wax paper away. Break the chocolate brittle into large pieces.
• 14. Enjoy! Store in the refrigerator in an air tight container.
• 15. Everyone loves chocolate!

SALTINE CRACKER BRICKLE

Steps:

• Heat oven to 350 degrees. Line a sheet pan or large cookie sheet with sides with heavy-duty aluminum foil. Arrange the crackers side by side in a single layer on the foil. In a small saucepan, melt the sugar and butter, stirring constantly until they bubble, about 2 to 3 minutes. Remove from heat and quickly stir in the vanilla. Pour evenly over the crackers and, using a spatula, spread to cover evenly.
• Bake immediately. After 7 minutes, remove the pan from the oven and sprinkle the chocolate chips evenly over the crackers. Return to the top rack of the oven and bake for 2 minutes more. Spread the chocolate evenly over the crackers with a clean spatula. Cool for 20 to 30 minutes before transferring the tray to the freezer. The next day, peel off the foil and break the brickle into pieces. Keep frozen or refrigerated.

BEST EVER CHOCOLATE BROWNIES RECIPE

Steps:

• Cut 185g unsalted butter into small cubes and tip into a medium bowl. Break 185g dark chocolate into small pieces and drop into the bowl.
• Fill a small saucepan about a quarter full with hot water, then sit the bowl on top so it rests on the rim of the pan, not touching the water. Put over a low heat until the butter and chocolate have melted, stirring occasionally to mix them.
• Remove the bowl from the pan. Alternatively, cover the bowl loosely with cling film and put in the microwave for 2 minutes on High. Leave the melted mixture to cool to room temperature.
• While you wait for the chocolate to cool, position a shelf in the middle of your oven and turn the oven on to 180C/160C fan/gas 4.
• Using a shallow 20cm square tin, cut out a square of non-stick baking parchment to line the base. Tip 85g plain flour and 40g cocoa powder into a sieve held over a medium bowl. Tap and shake the sieve so they run through together and you get rid of any lumps.
• Chop 50g white chocolate and 50g milk chocolate into chunks on a board.
• Break 3 large eggs into a large bowl and tip in 275g golden caster sugar. With an electric mixer on maximum speed, whisk the eggs and sugar. They will look thick and creamy, like a milk shake. This can take 3-8 minutes, depending on how powerful your mixer is. You'll know it's ready when the mixture becomes really pale and about double its original volume. Another check is to turn off the mixer, lift out the beaters and wiggle them from side to side. If the mixture that runs off the beaters leaves a trail on the surface of the mixture in the bowl for a second or two, you're there.
• Pour the cooled chocolate mixture over the eggy mousse, then gently fold together with a rubber spatula. Plunge the spatula in at one side, take it underneath and bring it up the opposite side and in again at the middle. Continue going under and over in a figure of eight, moving the bowl round after each folding so you can get at it from all sides, until the two mixtures are one and the colour is a mottled dark brown. The idea is to marry them without knocking out the air, so be as gentle and slow as you like.
• Hold the sieve over the bowl of eggy chocolate mixture and resift the cocoa and flour mixture, shaking the sieve from side to side, to cover the top evenly.
• Gently fold in this powder using the same figure of eight action as before. The mixture will look dry and dusty at first, and a bit unpromising, but if you keep going very gently and patiently, it will end up looking gungy and fudgy. Stop just before you feel you should, as you don't want to overdo this mixing.
• Finally, stir in the white and milk chocolate chunks until they're dotted throughout.
• Pour the mixture into the prepared tin, scraping every bit out of the bowl with the spatula. Gently ease the mixture into the corners of the tin and paddle the spatula from side to side across the top to level it.
• Put in the oven and set your timer for 25 mins. When the buzzer goes, open the oven, pull the shelf out a bit and gently shake the tin. If the brownie wobbles in the middle, it's not quite done, so slide it back in and bake for another 5 minutes until the top has a shiny, papery crust and the sides are just beginning to come away from the tin. Take out of the oven.
• Leave the whole thing in the tin until completely cold, then, if you're using the brownie tin, lift up the protruding rim slightly and slide the uncut brownie out on its base. If you're using a normal tin, lift out the brownie with the foil. Cut into quarters, then cut each quarter into four squares and finally into triangles.
• They'll keep in an airtight container for a good two weeks and in the freezer for up to a month.

BROWNIE BRITTLE

Steps:

• Preheat oven to 350°. In a large bowl, beat the eggs, oil, sugar, water and vanilla. Whisk together the flour, cocoa, salt, baking powder and, if desired, espresso powder; stir into egg mixture until blended. , Spread into a greased or parchment paper-lined 15x10x1-in. baking pan. Top with chopped nuts if desired. Bake until very firm to the touch, 12-15 minutes. Cool on a wire rack. Break into pieces. In a microwave, melt chocolate chips and oil; stir until smooth. Drizzle over pieces. Let stand until set before cutting.