Bake And Break Toffee Brittle Recipes

EASIEST BAKED TOFFEE

Steps:

• 1. Preheat the oven to 375°F. Butter a 9 x 13 pan.
• 2. Place butter and brown sugar in a medium saucepan and bring to a boil. Stir in 2 cups of the nuts reserving 1/2 cup for topping. Pour into prepared pan and bake 15 minutes.
• 3. Sprinkle with the chocolate chips and let melt. Spread melted chips over the surface of the baked mixture. Sprinkle with the remaining nuts. Let cool and break into bite sized pieces. Store in airtight container in a cool place.

BEST TOFFEE EVER - SUPER EASY

Steps:

• In a large heavy bottomed saucepan, combine the butter, sugar and salt. Cook over medium heat, stirring until the butter is melted. Allow to come to a boil, and cook until the mixture becomes a dark amber color, and the temperature has reached 285 degrees F (137 degrees C). Stir occasionally.
• While the toffee is cooking, cover a large baking sheet with aluminum foil or parchment paper.
• As soon as the toffee reaches the proper temperature, pour it out onto the prepared baking sheet. Sprinkle the chocolate over the top, and let it set for a minute or two to soften. Spread the chocolate into a thin even layer once it is melted. Sprinkle the nuts over the chocolate, and press in slightly. Putting a plastic bag over your hand will minimize the mess.
• Place the toffee in the refrigerator to chill until set. Break into pieces, and store in an airtight container.

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.

MATZO TOFFEE BRITTLE

Steps:

• Line a 15x10 inch jelly-roll pan with nonstick aluminum foil.
• Arrange matzos in prepared pan, breaking as necessary to fit and completely cover bottom of pan.
• Bring butter and brown sugar to a boil in a small saucepan over medium-high heat, stirring occasionally. Boil, stirring constantly, 3 minutes.
• Carefully pour mixture evenly over matzos in pan, and spread over matzos.
• Bake at 350 for 15 minutes. (Mixture will start to bubble at about 10 minutes. Continue to bake to 15 minutes). Carefully remove pan from oven to a wire rack. (Mixture will still be bubbly). Let stand 1 minute at room temperature or until no longer bubbly.
• Sprinkle top evenly with morsels; let stand 1 minute or until morsels soften. Spread morsels over brittle. Sprinkle with almonds; let stand at room temperature 30 minutes.
• Place pan in refrigerator, chill 30 minutes or until chocolate is firm. Break into about 20 pieces. Store in an airtight container up to 1 week in refrigerator.
• (Makes about 20 pieces or 1 1/2 pounds).

BREAKFAST BAKE

Steps:

• Sprinkle the croutons, cheese, onion, peppers and mushrooms into two greased 8-in. square baking dishes. In a large bowl, whisk the eggs, milk, salt, mustard and pepper. Slowly pour over vegetables. Sprinkle with bacon. , Cover and freeze one casserole for up to 3 months. Bake the second casserole, uncovered, at 350° until a knife inserted in the center comes out clean, 45-50 minutes., To use frozen casserole: Completely thaw in the refrigerator for 24-36 hours. Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350° until a knife inserted in the center comes out clean, 50-60 minutes.

BAKE AND BREAK TOFFEE BRITTLE

Steps:

• Preheat oven to 350°F Line a baking sheet with parchment paper.
• Beat the melted butter, sugars and vanilla until well combined. Beat in next 4 ingredients until incorporated. Add toffee bits and chocolate chips.
• Firmly press dough to 1/4-inch thickness. The dough should measure 11x15-inches.
• Bake in a preheated oven for 15-18 minutes. Let cool until firm.
• Break or cut into 2-inch pieces. Freeze in plastic bags or airtight containers.