Bretonbrittle Recipes

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BROWNIE BRITTLE



Brownie Brittle image

Provided by Food Network

Categories     dessert

Time 1h30m

Yield 4 to 6 servings

Number Of Ingredients 7

One 18-ounce box brownie mix
6 tablespoons butter, melted and cooled
1 egg white
1/2 cup chocolate chunks
1/2 cup pretzel chocolate candies, such as pretzel M&M's, very coarsely crushed
1 cup mini pretzel twists
1 teaspoon flaky sea salt

Steps:

  • Preheat the oven to 300 degrees F. Line a baking sheet with parchment paper.
  • In a large bowl beat together the brownie mix with the melted butter, egg white and 1/3 cup water until well combined. Use a rubber spatula to fold in the chocolate chunks and crushed candies.
  • Pour the batter onto the prepared baking sheet and use an offset spatula to spread into an even 1/4-inch-thick layer. Scatter over the pretzel twists and gently press into the top. Sprinkle with the sea salt.
  • Bake until crisp looking and mostly dry, 30 to 40 minutes. Then turn off the oven and leave the brittle inside until completely cool and dry. Break apart and serve.

CRACKER COOKIE BRITTLE



Cracker Cookie Brittle image

Sinfully good, and easy to make! Always a huge hit.

Provided by Trish McQuhae

Categories     Desserts     Candy Recipes     Nut Candy Recipes

Time 1h30m

Yield 20

Number Of Ingredients 5

1 ½ (8 ounce) packages thin round wheat crackers (such as Dare Breton®) Original Crackers)
1 cup butter
1 cup brown sugar
1 cup chocolate chips
½ cup chopped walnuts

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with heavy-duty aluminum foil.
  • Place the crackers on the foil-lined baking sheet in a single layer, so they overlap like shingles. Melt the butter with brown sugar in a saucepan over medium heat, bring to a boil, and boil for 3 minutes. Pour the butter mixture evenly over the crackers.
  • Bake in the preheated oven for 15 minutes; remove from oven, and sprinkle crackers with chocolate chips.
  • Let stand about 2 minutes, until the chips are melted, and spread them over the crackers with a spreader or kitchen knife. Sprinkle with nuts, if desired. Allow to cool completely, about 1 hour; break into chunks, and store in airtight sealed container.

Nutrition Facts : Calories 262.5 calories, Carbohydrate 27.5 g, Cholesterol 24.4 mg, Fat 17.1 g, Fiber 1.5 g, Protein 2.4 g, SaturatedFat 8.4 g, Sodium 203.6 mg, Sugar 17.5 g

BRETON BRITTLE



Breton Brittle image

This is a rich candy-like treat that is a snap to make, and the results are delicious. No fussing around with a candy thermometer and softball stage or any of that stuff. Simple and tasty, made from Breton crackers (unusual but good).

Provided by Megohm

Categories     Candy

Time 15m

Yield 1 pan

Number Of Ingredients 6

28 dare breton crackers
1 cup packed brown sugar
1 cup butter
1 (300 g) package semisweet chocolate
chips
1/3 cup chopped nuts

Steps:

  • Completely line 13x9-inch (3.5L) baking pan with foil.
  • Arrange a single layer of crackers over bottom of pan.
  • Arrange a second layer of crackers to cover spaces between crackers in first layer. (It will be necessary to break some crackers in half so that the entire bottom of pan is covered.)
  • In medium saucepan combine sugar and butter. Cook and stir over medium heat until mixture comes to a boil.
  • Remove from heat; pour evenly over crackers in pan.
  • Bake in 400F (200C) oven 5 minutes. Remove from oven; sprinkle with chocolate chips.
  • When chips are soft, spread over top.
  • Sprinkle with nuts.
  • Chill until chocolate is set.
  • Break into pieces to serve.
  • Store in refrigerator.

Nutrition Facts : Calories 6495.5, Fat 480.2, SaturatedFat 241, Cholesterol 488.1, Sodium 5934.8, Carbohydrate 592, Fiber 63.3, Sugar 251.8, Protein 78.3

BRETON BISCUITS



Breton Biscuits image

These shortbread-like cookies hail from Brittany, a region of France renowned for its delicious butter. Be sure not to underbake them or they will not be crisp enough. Scoring the lattice pattern on the top takes a bit of time, but it's easy to do and the end result is well worth the effort.

Yield makes about 2 dozen

Number Of Ingredients 8

1 1/2 cups all-purpose flour, plus more for dusting
1 cup cake flour (not self-rising)
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 large whole egg, plus
4 large egg yolks
1 cup sugar
2 sticks (1 cup) unsalted butter, room temperature

Steps:

  • Sift both flours, baking powder, and salt into a large bowl; set aside.
  • In the bowl of an electric mixer fitted with the paddle attachment, beat the egg yolks and sugar on medium-high speed until doubled in volume and pale yellow, 2 to 3 minutes, scraping down the sides of the bowl as needed. Add the butter in four parts, beating until completely combined after each, 1 to 2 minutes total. With the mixer on low speed, add flour mixture, beating until combined.
  • Turn out the dough onto a lightly floured surface. Divide in half, and flatten into disks; wrap each in plastic. Refrigerate at least 30 minutes or up to 1 day.
  • Preheat the oven to 325°F, with racks in the upper and lower thirds. Line two large baking sheets with parchment paper; set aside. Generously dust a large piece of parchment paper with flour. Place one disk of dough in the center, and roll out to slightly thicker than 1/4 inch. To prevent sticking while rolling, occasionally run a large offset spatula under dough, and add more flour to the top or bottom. Transfer parchment and dough to a baking sheet; chill until firm, about 15 minutes. Repeat with remaining disk. (You can stack sheets of dough in the freezer.)
  • Remove one sheet of dough and parchment from the freezer, and transfer to a clean work surface. Using a 2 1/2-inch round cookie cutter, cut out rounds and place about 1 1/2 inches apart on prepared baking sheets. Gather the scraps; roll out again and cut out more rounds. In a small bowl, whisk together the whole egg and 1 tablespoon water; brush over tops of rounds. Let stand 5 minutes and brush again. Using a paring knife, score each round in a shallow lattice pattern, making sure not to cut all the way through the dough. Repeat with remaining dough.
  • Bake, rotating sheets halfway through, until cookies are amber on top and deeply golden around the edges, 18 to 22 minutes. Transfer parchment and cookies to a wire rack to cool completely. Cookies can be kept in an airtight container at room temperature for up to 4 days.
  • After each round of dough is brushed with egg wash, a sharp paring knife is used to score a decorative diamond pattern on the top.

BROWNIE BRITTLE



Brownie Brittle image

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 1-1/2 dozen.

Number Of Ingredients 14

1 large egg, room temperature
1/4 cup canola oil
1/2 cup sugar
1 tablespoon water
1/2 teaspoon vanilla extract
1/3 cup all-purpose flour
3 tablespoons baking cocoa
1/4 teaspoon salt
1/4 teaspoon baking powder
1 teaspoon instant espresso powder, optional
Optional: chopped walnuts, pecans, hazelnuts or peanuts
DRIZZLE:
1/4 cup semisweet chocolate chips
1 teaspoon canola oil

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.

Nutrition Facts : Calories 78 calories, Fat 4g fat (1g saturated fat), Cholesterol 10mg cholesterol, Sodium 44mg sodium, Carbohydrate 9g carbohydrate (7g sugars, Fiber 0 fiber), Protein 1g protein.

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