Mid-Winter Chocolate Brittle

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Huntley & Palmers Baked Sourdough Crackers are delightfully light and crisp - and perfect for your platter or dish!

You'll love this salty sweet, crunchy, nutty, toffee & chocolate delight. It's a taste of festive winter holidays—perfect for a winter celebration. Less than 15 minutes to make


For 1 brownie/slice baking tray

8 Huntley & Palmers Baked Sourdough Himalayan pink salt crackers

100g salted butter

100g brown sugar

80g walnuts

80g natural almonds

150g dark chocolate, chopped

Sprinkle of Himalayan pink salt




  1. Preheat oven to 180°C.
  2. Line a brownie tray with baking paper and lay down the crackers flat.
  3. Melt together the butter and brown sugar in a small skillet over medium high heat.Let it boil for 1 minute, then pour over crackers and spread over. Bake for 10 minutes until very golden brown.
  4. Remove from the oven and sprinkle over the chocolate. Let it sit for a few minutes to melt, then spread over with a palette knife. 
  5. Sprinkle over the nuts, shake the tin to spread evenly and ensure they all stick to the chocolate. Finish with pink salt.
  6. Let cool, then refrigerate to set. When firm, snap into pieces.
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