Bonnies Chocolate Brittle Recipes

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.

BETTER-THAN-THE-BAG BROWNIE CRISPS

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Line a baking sheet with parchment paper and lightly grease with nonstick spray.
• Place butter and chocolate in a microwave-safe bowl. Heat in 30-second intervals until melted, stirring between each interval. Stir sugar, vanilla extract, and espresso into the melted chocolate. Set aside.
• Whisk flour, cocoa powder, salt, and baking soda together.
• Beat egg whites with an electric mixer until frothy, 3 to 4 minutes. Pour in chocolate mixture and beat until combined. Mix in the flour mixture until a thick batter forms.
• Spread batter onto the prepared baking sheet. Cover with plastic wrap. Place another baking sheet on top and smash it flat to ensure the batter is as thin as possible. Peel off plastic wrap and sprinkle chocolate chips over the batter.
• Bake in the preheated oven until crisp, about 25 minutes. Allow to cool on the baking sheet before breaking up into pieces.

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!