Merry Early Christmas guys! I’m sure everyone is gearing up for Christmas in a few days. I came across this recipe a few weeks ago and it’s perfect for this time of year. It’s a really simple treat to make and makes a perfect snack or nibble. So if you aren’t sure what to set out for guests to nibble on at your Christmas Eve party or Christmas Day family get-together—try this! I made up a batch of brickle (I think it’s also called cracker candy) the other week and my family loved it.
What you’ll need:
- Box of saltines
- One 12 oz. package of chocolate chips
- 1 cup of brown sugar
- 1 cup of butter
- Foil or parchment paper
- Chopped up nuts of your choice for the topping
The first thing you’re going to want to do is line a baking sheet with either foil or parchment paper. I used foil and it worked fairly well. Once this is done, line the foil (or paper) with saltine crackers. Be sure that the crackers do not overlap. Also, go ahead and preheat your oven to 325 degrees F at this point.
In a saucepan, melt the butter. Once the butter is melted, add in the brown sugar and stir. Once the mixture begins to bubble, turn the heat down and let it simmer for 2-3 minutes. Make sure you are stirring regularly during this to prevent the sugar from burning.
After the mixture has simmered for a few minutes, pour it over the crackers. This doesn’t have to be perfectly even but you don’t want it to be concentrated all in one area either.
Then, place the baking sheet in the oven for 5-10 minutes or until the butter and brown sugar mix spreads out over the crackers. It should bubble slightly.
As soon as you take the baking sheet out of the oven, pour the chocolate chips on top. The residual heat from the oven should melt the chocolate. Wait a few minutes for the chocolate to melt before you begin spreading it out evenly.
Once the chocolate has melted and has been spread out, sprinkle the chopped nuts over the top. Then, just place the tray in the freezer and let it sit for a few hours.
When the brickle is hard, take it out of the freezer and flip it over on a clean surface. It took me a few bangs on the bottom of the baking sheet but the foil should make it pretty easy to pop the brickle out. Make sure all of the foil peels off before breaking the brickle up into smaller pieces. Otherwise, you’ll be peeling bits of foil off of dozens of little pieces.
That’s all there is to it! I do recommend storing this in the fridge however, when it’s not being served or eaten just because it will help the chocolate stay firm.
Let me know if you have tried other versions of this! I’d love to know.
Hope everyone has a Merry Christmas!