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Chocolate Almond Brittle

This easy-to-make treat resembles peanut brittle in its rough-hewn appearance and buttery flavor. It takes much less time to make, however, and is simply delicious.

by Colleen Patrick-Goudreau

December 1, 2009

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Serves: 10
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Makes 10 servings

What you need:

  • 1/2 cup non-hydrogenated margarine, room temperature
  • 1/2 cup semi-sweet chocolate chips
  • 4 ounces graham crackers (about 6 rectangles)
  • 1-1/4 cups almonds, toasted and chopped

What you do:

  1. Lightly grease a 9-inch square or round cake pan. In a medium saucepan over low heat, melt the non-dairy butter and chocolate. Meanwhile, break up the graham crackers into small pieces (but not crumbs).
  2. Once the margarine and chocolate are melted, remove from heat and stir in the graham crackers, along with their crumbs and the chopped nuts.
  3. Spread mixture into prepared baking pan. Cover and refrigerate for at least two hours or until set. Store in an airtight container.

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