Texas Brittle

I stumbled across this recipe for Texas Brittle today on one of the blogs I subscribe to.  I figured it sounded quick and easy, not to mention delicious.  We had chocolate-covered potato chips at our wedding, which at the time was a VERY strange thing.  But they were fantastic.  I love the salty-sweet combination so I knew this would be right up my alley.  I knew Carter would be in bed by the time it was ready, so I let him lick the spoon.

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He thought it was hilarious when he looked in the mirror.  Silly kid.

So, the recipe is really simple.  Take a few handfuls of pretzel sticks and put them on a 9×13 baking sheet, and top them with a few handfuls of Fritos.  Drizzle melted chocolate chips (I used half of a semi-sweet bag; about 6 oz) over it, and then top with chopped pecans.  Stick the pan in the freezer for a bit to harden the chocolate, and then you’re good to go!

The only thing I would do differently next time is to mix together the pretzels and Fritos.  I had a lot of lower level pretzels that missed out on chocolate.  Poor little sticks.  Anyway, happy chomping!

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