Saltine Cracker Brickle

Recipe from Kelly Mahoney

Adapted by The New York Times

Saltine Cracker Brickle
Julia Gartland for The New York Times. Food Stylist: Michelle Gatton.
Total Time
20 minutes
Rating
5(816)
Comments
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In December 2009, The New York Times asked readers to send photos and recipes of their favorite holiday cookies. About 100 people answered the call, and this one, from Kelly Mahoney in Boulder, Colo., was one of the 35 recipes chosen for online publication. It's got just five ingredients — saltines, sugar, butter, vanilla and chocolate chips — and it comes together in about 20 minutes, so you can satisfy those salty-sweet cravings in a snap. It also works with salted matzo. —The New York Times

Featured in: Holiday Cookies: If It's Festive, It Flies

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Ingredients

Yield:About 2 pounds
  • 48saltine crackers
  • 1cup granulated sugar
  • ½pound unsalted butter
  • 1teaspoon vanilla
  • 3cups semisweet chocolate chips
Ingredient Substitution Guide
Nutritional analysis per serving (18 servings)

306 calories; 20 grams fat; 12 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 1 gram polyunsaturated fat; 35 grams carbohydrates; 2 grams dietary fiber; 27 grams sugars; 2 grams protein; 80 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 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. Step 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.

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Ratings

5 out of 5
816 user ratings
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Comments

Silverthyme

I've made these many times - but I usually use brown sugar rather than granulated. I'm not sure why this recipe calls for leaving them in the freezer overnight? I use non stick foil and they come right off when cool ... but maybe there's another reason?
Either way - this is a really easy good recipe!

Rhodester01

I added Maldon Sea Salt just after spreading the softened chocolate...a lovely and needed addition. I also topped with chopped pecans.

rwe

My husband now refers to these as "Saltine Crack".
I needed a quick treat I could make with limited supplies on hand to take to a party, so I tried these. I've made several times since then & always a huge hit & disappear quickly.
Only need about 15 minutes to cool and 30 minutes in freezer. I use a standard 10oz bag of bitersweet choc chips.
.

Alice

The chocolate wouldn’t melt! I mean it’s been in there 20 minutes and still not melted.

Jill

A total fail for me. The chocolate’s too thick and very hard after freezing, and the saltine backs are rather soggy. Didn’t get any toffee taste at all.

Chickenfog

Too sweet and one-note.

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Credits

Adapted from Kelly Mahoney

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