Chocolate Toffee Brittle

  • Author: Kavitha
  • Prep Time: 15 mins
  • Cook Time: 25 mins
  • Total Time: 40 mins
  • Yield: 30 pieces of candy 1x


  • 1015 Digestive biscuits / unsalted crackers / Matzo etc.
  • 1 cup firmly packed dark Brown sugar (I used regular brown sugar)
  • 1 cup (200 grams) unsalted Butter
  • 1 cup chopped bittersweet or dark or semi-sweet chocolate
  • Toppings, like chopped nuts, candied ginger, sea salt, peanut butter chips, and chocolate chips, sprinkles etc.


  • Reduce all quantities by half to make a smaller batch
  • Use whatever biscuits / crackers you like


  1. Preheat over to 200 C / 400 F
  2. Cover a baking tray with aluminum foil & place digestive biscuits or matzo or unsalted saltine crackers. Place them in one layer on the baking sheet, breaking it when necessary to fill the pan completely.
  3. Melt butter on a microwave safe bowl (you can also do it on a pan.
  4. Add brown sugar and stir well. Again microwave / heat for 2-3 minutes or until the sugar has melted well.
  5. Once the mixture reaches a boil, continue to cook for about 2 minutes. Keep stirring until the mixture has thickened a bit and just starts to pull away from the sides of the pan / bowl.
  6. Once the sugar & butter mixture is ready, remove from heat and pour over the prepared biscuits, spreading an even layer with a heat-proof spatula.
  7. Put the baking pan in the oven, then immediately turn the heat down to 170C / 350°F. Bake for 15 minutes, but make sure it doesn’t burn. If it looks like it is starting to burn, turn heat down to 150C / 325°F.
  8. After 15 minutes, the toffee would have bubbled up and turned a rich golden brown. Remove from the oven and immediately sprinkle the chocolate over the pan. Let it sit for 5 minutes, and then spread the now-melted chocolate evenly over the caramel with a spatula.
  9. You can leave it just as is, or sprinkle the brittle with toppings like chocolate chips, sprinkles, crushed almonds or cashews while the chocolate is still melted.
  10. Let the mixture cool down. Then break it into smaller pieces and store in an airtight container.
  11. This should stay well in the fridge up to about a week.