Best Chocolate Brick Recipes

CHOCOLATE BRICK

Steps:

• Line a loaf pan with wax paper. Place 6 squares of honeycomb in bottom of loaf pan. Coarsely chop almonds or other nut. Over steam or double boiler melt 10 oz semi sweet chocolate. Add extract or liquor. Add blue berries, raisins & chopped almonds. Mix thoroughly and pour over honeycomb. Smooth over chocolate evenly. Drizzle a little honey over this layer. Sift coffee and spiced cocoa powder over this layer. Over steam or double boiler melt remaining 10 oz semi sweet chocolate. Mix thoroughly and pour over first layer. Drizzle a little honey over this layer. Refrigerate for at least 20 minutes. Remove brick carefully pulling up on excess wax paper. Hand cut into squares.

CHOCOLATE ALMOND BRICKLE

Steps:

• Sprinkle 1 1/4 cup nuts over the bottom of a well-greased 13 by 9-inch baking pan.
• Melt the butter in a medium, heavy-duty saucepan over medium heat. Stir in the sugar. Bring to a boil, stirring constantly, until the mixture reaches 280 degrees F on a candy thermometer, about 7 minutes.
• Pour the hot mixture over the nuts; let stand for 5 minutes. Sprinkle with morsels. Let stand until morsels melt and become shiny and soft, about 5 minutes. Spread evenly.
• Refrigerate for about 20 minutes. Break into bite-size pieces.

CHOCOLATE CONCRETE CAKE

Steps:

• Pre-heat oven to gas mark 3 / 170C
• Melt the butter, add the sugar and mix well.
• Add the flour and cocoa and mix well until you have a stiff consistency.
• Beat the egg and gently mix into the flour mixture.
• Put the mixture into a greased 30cm x 18cm baking tray, and gently press into the corners and flatten into the tin.
• Sprinkle with a little water and place in the top half of the oven for 45 minutes.
• Then remove from oven and sprinkle with sugar. Allow to cool for 5 mins then cut into required size pieces and place on a wire tray.
• You can either eat it as it is, or make some custard to go with it for dessert.

SALTINE CRACKER BRICKLE

Steps:

• Heat oven to 350 degrees. Line a sheet pan or large cookie sheet with sides with heavy-duty aluminum foil. Arrange the crackers side by side in a single layer on the foil. In a small saucepan, melt the sugar and butter, stirring constantly until they bubble, about 2 to 3 minutes. Remove from heat and quickly stir in the vanilla. Pour evenly over the crackers and, using a spatula, spread to cover evenly.
• Bake immediately. After 7 minutes, remove the pan from the oven and sprinkle the chocolate chips evenly over the crackers. Return to the top rack of the oven and bake for 2 minutes more. Spread the chocolate evenly over the crackers with a clean spatula. Cool for 20 to 30 minutes before transferring the tray to the freezer. The next day, peel off the foil and break the brickle into pieces. Keep frozen or refrigerated.