I've had this old (and probably stale) box of Saltines sitting in my snack box for the longest time. Quite honestly, it's probably at least 9 months old because I think I bought it for my dad when he and my mom came to help out when Max was born. I've been trying for the longest time to recall this recipe my girl friend taught me to make once in college, involving at least a box of Saltines, chocolate and butter. For the life of me, I could not remember what this dessert was called, and yet I could still taste the toffee-like goodness it exuded. After searching high and low, I finally found the recipe on The New York Times! Try it sometime, maybe? You'll thank me.
Saltine Chocolate Brickle
48 saltine crackers
1 cup granulated sugar
1/2 pound unsalted butter (2 sticks)
1 teaspoon vanilla
3 cups semisweet chocolate chips (I only had about 1.5 cups, this was fine!)
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. *Note that chocolate does not entirely melt, the chips will look only semi-melted and soft. 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 (I preferred frozen for the crisper texture!).
Yield: About 2 pounds.
1 cup granulated sugar
1/2 pound unsalted butter (2 sticks)
1 teaspoon vanilla
3 cups semisweet chocolate chips (I only had about 1.5 cups, this was fine!)
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. *Note that chocolate does not entirely melt, the chips will look only semi-melted and soft. 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 (I preferred frozen for the crisper texture!).
Yield: About 2 pounds.
Looks Yummy! I am def. going to make these one day - possibly later this week!
ReplyDeleteIt's delicious and easy. Did you try it yet?
DeleteMaking them now! I will let you know how it turns out!
ReplyDelete