From Jackie Emilson

Breton Brittle

INGREDIENTS:

24 BRETON CRACKERS
300G PKG CHOC CHIPS
1 CUP BROWN SUGAR
1/3 CUP CHOPPED PECANS
1 CUP BUTTER

DIRECTIONS:

LINE BOTTOM AND SIDES OF A 10X15 COOKIE SHEET WITH HEAVY ALUMINIUM FOIL.
ARRANGE A LAYER OF CRACKERS ON FOIL, FILLING IN THE SPACES WITH BROKEN CRACKERS.
IN A POT, COMBINE SUGAR AND BUTTER, AND CONTINUE TO STIR OVER MEDIUM HEAT UNTIL MIXTURE COMES TO BOIL AND APPEARS FROTHY.
POUR OVER CRACKERS
BAKE 400 FOR MAYBE 6 MINUTES. YOU JUST WANT IT LIGHT BROWN -- IT DARKENS FAST.
REMOVE FROM OVEN, AND SPRINKLE CHOCOLATE CHIPS. WHEN THEY BECOME SOFT, SPREAD EVENLY, THEN ADD NUTS.
CHILL UNTIL CHOCOLATE SETS. BREAK INTO PIECES. REFRIGERATE OR FREEZE.