Chocolate Brickle

By learen

Ingredients

• 1 c butter (2 sticks)
• 1 1/2 c packed light brown sugar
• 1 1/2 c mixed cocktail nuts
• 1 t vanilla extract
• 12 oz pkg semisweet chocolate chips

Preparation

Step 1

Grease well a 13x9 baking pan and set aside.

Cook the butter and sugar together in heavy saucepan over med heat for 5 min, stirring constantly with a wooden spoon. Add the nuts and continue cooking and stirring for an additional 2-3 min. Remove from the heat, add vanilla, and pour into the baking dish, Sprinkle the chocolate over the top. As the chocolate begins to melt, gently spread it with a knife.

Refrigerate for 30 min, until the chocolate has set and the candy is hard to the touch. You may cut it into squares or invert the pan, tapping on the back with a wooden spoon to release the candy, and break into pieces. Store in airtight container unrefrigerated.