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If you love candy brittle and are as obsessed with brownies as we are, then this brownie brittle will be your new favorite snack. Crisp and crunchy with deep cocoa flavor, this sweet snack bark is both insanely easy to make and incredibly addictive. Beware—you won’t be able to stop at just one piece!

One of our favorite things about this brownie brittle is how easy it is to customize. We’ve added a white chocolate drizzle and crushed candy canes to this version to holiday it up, but you can exchange them for M&Ms, nuts, pretzels, fun sprinkles, or whatever you want.

This brownie brittle is super-easy to make, but there are a few key things to keep in mind. Below are our top tips on how to make this festive Christmas treat. Looking for more chocolate goodness? Check out this brownie lasagna; it’s one of our favorites.

1. Use parchment paper. Lining your baking sheet with parchment paper makes it easy to lift the entire sheet of brownie brittle off the pan. Without it, the brittle will definitely stick.

2. Spread the batter as evenly as possible. Because of how thin this brittle is, it’s important to get it spread as evenly as possible so it will cook evenly and not burn around the edges before the middle is cooked. We love using a metal offset spatula for this, but a rubber spatula works as well.

3. Cut the brittle while it’s warm. There are two ways to break up this brittle: Cut it into neat squares, or break it into irregular shards. Either works, but if you want your brittle cut into neat squares, you’ll need to slice it when it’s still warm. A sharp knife works well, or you could use a pizza wheel if you have one.

4. Use real white chocolate. A lot of cheap “white chocolate” sold today is made of sugar and hydrogenated oils and doesn’t actually contain any cocoa butter. It may taste fine, but it might not melt as well for you. For best results, look for white chocolate that actually contains cocoa butter; we like Ghiradelli.

Made this? Let us know how it went in the comments below!

(57 g.) chopped semisweet (60%) baking chocolate

candy canes, crushed (about 1/3 c.), divided