BONNIE'S CHOCOLATE BRITTLE
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- ounces of almond bark chocolate flavored
- 2 cups planter's lightly salted dry roasted peanuts
- plan for about 1 1/2 cups more peanuts for the top (reserve)
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.
I used Planter's lightly salted Dry Roasted Peanuts, which worked perfectly in this recipe.
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.
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.