Who doesn’t love a good brittle? This recipe is super customizable, fast, easy, and you can use almost any topping – so get creative! I’ve made this for Thanksgiving, Christmas, various holiday parties and most recently, for Easter (today)! I hope you enjoy this recipe and have as much success as I have had with it!

INGREDIENTS:

• 14 to 16 – Graham Crackers (approximately)
• 1 1/2 Sticks – Organic butter (unsalted and salted both work)
• 3/4 Cup – Packed brown sugar (light and dark work)
• 1 1/2 to 2 Cups – Chocolate chips
• Sprinkles in the colors of the closest holiday
• Optional: Unsweetened organic shredded coconut

NOTE: These can be made vegan by substituting Earth Balance butter substitute (1:1 substitute) and vegan chocolate.

INSTRUCTIONS:

• Preheat oven to 400 degrees F.
• Line your baking sheet with foil or parchment paper.
• Line the entire pan with graham crackers. You may need to break some to get the entire pan covered – which won’t be noticeable after these are done. Set
  the baking sheet aside.
• Put your butter into a saucepan and melt on medium heat.
• Once melted, add the brown sugar and stir to mix everything together and keep the sugar from burning.
  Once the mixture is at a boil, keep stirring and let boil
  for 2 minutes. Take off the heat and poor mixture on top of the graham crackers. Spread evenly using a spatula.
• Put baking sheet in the oven for 6-8 minutes, or whenever it is bubbling.
• Use your oven mitts and take the baking sheet out of the oven. Sprinkle the chocolate chips evenly on top of the crackers. Let sit for 2 minutes so the chocolate has time to melt.
• Use spatula to gently spread the melted chocolate evenly from edge to edge.
• Sprinkle your toppings evenly on top of your brittle (today I used Easter sprinkles and coconut).
• Let the pan sit for about 1 hour on the counter – or until it is at room temperature. I like to put the
  cool pan in the freezer for another 30-60 min before I cut it.
• Cut into desired serving sizes with a sharp knife. 
• Store in a tupperware in the fridge or freezer. It is ridiculously good frozen and even better with coffee as a snack!

OTHER POSSIBLE TOPPINGS:

• Pecans
• Walnuts
• Peanuts
• Dried cranberries
• Pumpkin seeds
• Sunflower seeds
• Mini marshmallows
• Crushed peppermints or even Andys mints (great for the holidays)
• Crushed candy (leftover Halloween or Valentines Day candy)
• Colorful sprinkles for any upcoming holiday or the current season
• Crunchy cereal (kix, golden grahams, etc.)
• Mix salty and sweet toppings for a great combination
• Use semisweet, dark or white chocolate chips depending on your preference. My favorite is semisweet – although white chocolate shows sprinkles really well (see photo below).

NOTE: For the holidays I use semisweet chocolate chips and top it with dried cranberries, unsalted pumpkin seeds and sunflower seeds, and a sprinkle of sea salt. It’s delicious and fits the holiday season well! Perfect to serve at or bring to a party!

ENJOY! XOXO