Saltine Cracker Brickle

11 Dec

Tree’s up, shoppings nearly done… it’s time to think about Christmas baking.
This year, we’re keen to give something new a whirl. We love the idea of the sweet chocolate, rich caramel and salty cracker crunch of this unusual treat.

SALTINE CRACKER BRICKLE
From NY Times
Time: 20 minutes, plus overnight freezing

48 saltine crackers

1 cup granulated sugar

1/2 pound unsalted butter

1 teaspoon vanilla

3 cups semisweet chocolate chips.

1. 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.

2. 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.

Yield: About 2 pounds.

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2 Responses to “Saltine Cracker Brickle”

  1. Lori December 12, 2011 at 2:08 am #

    I’ve had them made with graham crackers, but no chocolate on top. Really good!

    • Saucy Cherie December 12, 2011 at 7:54 pm #

      Graham wafers sound like a good idea, Lori. I will have to give that a whirl! 🙂

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