Please enter the email you’re using for this account.
A takeoff on Viennese crunch, this rich and delicious brittle bark is sure to satisfy your sweet tooth. It’s also quick and easy to make; a great treat to have on hand!
1/3 cup sugar
1/3 cup brown sugar
2 tablespoons margarine (use soy-free, if needed)
1/4 cup roasted chopped cashews (unsalted)
3 ounces (85 grams) Elite Bittersweet Chocolate
1/4 cup chopped almonds
Line a baking sheet with Gefen Parchment Paper. Place sugars in a small saucepan over medium flame, and heat without stirring until completely melted (about eight minutes). Remove from heat and stir in margarine until melted. Stir in cashews and quickly pour onto parchment paper, spreading and flattening with the back of a spoon. Allow brittle to cool for 10 minutes.
Meanwhile, in a separate small pot, heat chocolate over low flame until melted and smooth. Spread chocolate over brittle and sprinkle with chopped almonds. Allow brittle bark to harden, then break into pieces. Store in a cool, dry place.
How Would You
Rate this recipe?
When leaving comments on kosher.com we ask that you be respectful, appropriate, and stay on topic. Click here to read our full comment policy.
Kosher.com Commenting Guidelines
We love hearing from our community! Constructive feedback, tips, questions, and friendly engagement are encouraged.
By commenting on Kosher.com, you agree to follow these guidelines. Please note that comments are for community discussion only and should not be considered halachic guidance—always check with your own Rabbi or LOR.
1. Be Respectful
2. Keep It Appropriate
3. Protect Privacy
4. Stay On Topic
5. Moderation
Freezer Can these be frozen?