| Chocolate Brittle
8 ounces White chocolate, finely chopped
2 tablespoons Dark chocolate, finely chopped
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Line a baking tray with parchment paper and set aside. Melt the white chocolate in a double boiler over hot water, making sure that the water does not touch the bottom of the pan holding the chocolate. Whisk until smooth. Using a thin metal spatula, spread the chocolate into a 10 inch square on the baking tray. Melt the dark chocolate in a double boiler over hot water, making sure the water does not touch the bottom of the pan holding the chocolate. Whisk until smooth. With a spoon or fork, drizzle the melted dark chocolate over the white chocolate. Swirl the dark chocolate into the white chocolate, using the blunt end of a skewer or toothpick. Let the chocolate brittle set at room temperature for 2 to 3 hr. Peel the parchment paper off the brittle and break the brittle into desired shapes and sizes. The brittle will keep for several days. Store at room temperature. Copyright credit: 1996 by Emily Luchetti ? 1997 Lifetime Entertainment Services. All rights reserved. Formatted using MC Buster by Barb at PK Converted by MM_Buster v2.0l.
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-= Exported from BigOven =-
Chocolate Brittle 2
Recipe By:
Serving Size: 1
Cuisine: Uncategorized
Main Ingredient: Chocolate
Categories: Butter, Candies
1 pound of butter
1 pound of sugar
1 pound of almonds
1 pound of walnuts, finely chopped
1 pound of semi-sweet chocolate
1 cup of walnuts, whole
-= Instructions =-
In a saucepan cook butter & sugar, boiling 5 minutes. Stir in almonds & cook 10-20 minutes or until nuts begin to pop & turn brown. Pour into a shallow pan & let cool. Melt chocolate & pour over mixture in pan. Sprinkle with finely chopped walnuts. After mixture hardens, turn over and sprinkle bottom side with walnuts. Break candy into pieces. From "Old Fashioned Christmas Recipes" From Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini
** This recipe can be pasted into BigOven without retyping. BigOven.com ID= 67002 **
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