lovingpaws
10-20-2007, 10:53 PM
Sweets for the holidays, faster than cookies, & easy to make. Don't let the saltines fool you, I tried it with unsalted ones & liked it better with the salted.It's chocolate & toffee like, and when I had it I did not believe my bff who said the base was crackers, I though she was joking.
Brickle
Vegetable cooking spray (Pam)
40 saltine crackers (or salted Lavosh)
1 cup butter
1 cup dark brown sugar
1 (12 oz.) pkg. chocolate chips (I use 3-4 oz more covers better)
¾ cup chopped pecans
Preheat oven to 400 degrees
Cover cookie sheet (with a lip) with heavy-duty foil.
Put parchment paper on top of foil. Spray parchment with cooking spray. Line pan
with saltines (or Lavosh, which is much easier because they are bigger and don’t
slide around as much) in a single layer.
On stove, melt butter and brown sugar. Bring to a full boil and cook 3 minutes, stirring
constantly. Remove and pour (spread) over crackers (Lavosh). Bake for 5 minutes.
Sprinkle chocolate chips on top. Leave until melted. Spread out the chocolate and
sprinkle with nuts. Refrigerate for at least 4 hours. Break into pieces.
Store in airtight container in refrigerator.
Brickle
Vegetable cooking spray (Pam)
40 saltine crackers (or salted Lavosh)
1 cup butter
1 cup dark brown sugar
1 (12 oz.) pkg. chocolate chips (I use 3-4 oz more covers better)
¾ cup chopped pecans
Preheat oven to 400 degrees
Cover cookie sheet (with a lip) with heavy-duty foil.
Put parchment paper on top of foil. Spray parchment with cooking spray. Line pan
with saltines (or Lavosh, which is much easier because they are bigger and don’t
slide around as much) in a single layer.
On stove, melt butter and brown sugar. Bring to a full boil and cook 3 minutes, stirring
constantly. Remove and pour (spread) over crackers (Lavosh). Bake for 5 minutes.
Sprinkle chocolate chips on top. Leave until melted. Spread out the chocolate and
sprinkle with nuts. Refrigerate for at least 4 hours. Break into pieces.
Store in airtight container in refrigerator.