** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
1. Line a baking sheet with parchment or waxed paper.
2. Put the chocolate chips and 1 tablespoon butter in a stainless steel bowl set over a pot of simmering water over medium heat.
3. Stirring, melt the chocolate, about 5 minutes.
4. Heat the remaining tablespoon butter in a small skillet over medium-high heat.
5. Add the nuts and shake the pan often to lightly toast them, 3 to 4 minutes.
6. Add the nuts to the chocolate and cook, stirring the mixture often, until the chocolate is completely melted and the nuts are well coated, about 5 minutes.
7. Pour the chocolate mixture into the pan and spread it evenly with a rubber spatula over the bottom, making a 1/4 inch thick layer.
8. Cool. Refrigerate until it sets, about 2 hours.
9. Break into pieces, like peanut brittle. Store in an airtight container in the refrigerator.
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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Butter allergies.
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