28 Dare Breton Crackers 1 c Packed brown sugar 1 c Butter 1 pk (300g) Semi-sweet Chocolate Chips 1/3 c Chopped nuts 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.
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Recipe: 28 Original Breton Crackers 1 c. butter 1 c. brown sugar 1 2/3 c. chocolate chips chopped pecans or almonds
1. Preheat oven to 400 degrees 2. Line cookie sheet with tinfoil and spray to grease. 3. Arrange crackers on cookie sheet. 4. Melt butter and brown sugar in pot over medium high heat. Bring to a boil for 2 minutes stirring continuously. 5. Pour over crackers and put in oven for 5 minutes. 6. Remove from oven and pour chocolate chips over top. 7. Wait 5 minutes and spread chocolate with spatula until covered. 8. Sprinkle with nuts. 9. Refrigerate until cool and hard. 10. Break into pieces and store in fridge. VOILA!
Chocolate Sablé Cookie Recipe with The Boy Who Bakes - Guittard Chocolate Company
Join The Boy Who Bakes Edd Kimber with his recipe for Chocolate Sablé Cookies. With sea salt, our Cocoa Rouge Cocoa Powder, cocoa nibs and dark chocolate coating, these cookies are surprisingly easy to make and a wonderful treat.
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