December is full of nostalgic moments for me-unwrapping old Christmas ornaments, sending out cards to friends I haven't talked to forever and baking family cookie recipes bring me back to my youth and memories of past holidays. My mom set the holiday entertaining bar high--a French Croquembouche would be painstakingly assembled, each cream puff a work of art, beautiful to look at and delicious to eat! With a hectic schedule and the holidays looming, I was looking for a few cookie recipes that would be easy to prepare and good enough to give. I recently came across a recipe for Saltine Cracker Brickle that brought me back to my grandmother's house. Her icebox cakes were legendary but I most remember her red Christmas tins filled with a chocolate bark confection she made in large batches with a kitchen staple-saltine crackers.
The Saltine Cracker Brickle has a delicious layer of buttery caramel which is baked into the cracker and then coated with chocolate. Salty, sweet and perfect to give-isn't that what the holidays are all about!
Saltine Cracker Brickle
from the New York 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 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.
I've never heard of or seen these before. So simple yet I bet they're delicious. Can't imagine how good your mom's Croquembouche was - divine I bet.
ReplyDeleteI have made a version of this for the last few years at Christmas time. It is a big hit. In fact my husband and I just made it for him to bring to the office Christmas party they have at work.
ReplyDeleteOh, this stuff is insanely good -- someone in our office makes it every year and we call it "the Christmas Crack" it's one of my top 5 reasons for going to the gym in December!!!
ReplyDeleteOh, my mom got some of this as a gift last year and I couldn't leave it alone. Much richer than the ingredients would suggest. Thanks for the recipe, too! (i think)
ReplyDeleteCopied recipe. Looks wonderful.
ReplyDeleteTeresa
I love this idea. So original & I think I might be able to pull it off. Thanks!
ReplyDeleteHo ho ho,
Colleen
Christmas treats are the best! Thanks for sharing!
ReplyDeleteI had this at someone's house a couple of years ago - and to be honest when she told me what it was I thought...what kind of WT thing is this?! But omgoodness they are yummy! So simple!
ReplyDeleteMay have to rethink the lemony shortbread I'm making this weekend... this brickle sounds delicious!
ReplyDeleteI'll have to try this, looks delicious.
ReplyDeleteHugs.
Tereza
I'm going to try this - thanks! Always searching for egg-free recipes for an egg allergy in the family. xo Cathy
ReplyDeleteThis recipe looks both delicious and simple, two key requirements of any treat I make :)
ReplyDeleteI grew up calling this Tennessee Toffee; it is so good and quick to make when you need something fast--like to send to school, etc. Thanks for reminding me of this good recipe.
ReplyDeletethat is just delicious... i love the combination of chocolate and salt!
ReplyDeleteHow interesting -- these sound really good
ReplyDeleteWhen I made my second batch, I added chopped pecans to the gooey layer before putting all in the oven. It took a couple extra minutes for the caramel to bubble. What I ended up with tasted like the best part of a pecan pie. Thanks for a treat that is certainly greater than the sum of its parts.
ReplyDelete