A crunchy, sweet treat perfect for the holiday season!

1 cup unsalted butter, cut into chunks

1 cup firmly-packed light brown sugar

Sea salt to taste

1/2 tsp vanilla extract

1 cup white chocolate chips

1 cup toasted sliced almonds, or other nuts (optional)


  1. Preheat oven to 375F.  Line a rimmed baking sheet completely with foil, making sure the foil goes up and over the edges.  Cover the foil with a sheet of parchment paper.  Line the sheet with Croccantini, breaking extra pieces as necessary to cover the full sheet.
  2. In a 3-4 quart saucepan, melt the butter and brown sugar together, and cook over medium heat, stirring, until the butter is melted and the mixture is beginning to boil.  Let boil for 3 minutes, stirring constantly.
  3. Remove mixture from heat, stir in salt and vanilla, and pour over Croccantini, spreading with a heatproof spatula.
  4. Put the pan in the oven, and reduce the heat to 350F.  Bake for 12-15 minutes, checking every few minutes for bubbling and to ensure it isn’t burning.
  5. Remove from oven immediately, and cover with chocolate chips.  Let stand for 5 minutes.  Once chocolate looks glossy, spread with spatula.  Sprinkle with coarse sea salt and chopped nuts, if desired.
  6. Let cool completely, then break into pieces and store in an airtight container until ready to serve.
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