Saltine Cracker Brickle
- Total Time
- 20 minutes
- Rating
- Notes
- Read community notes
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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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- 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.
- 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.
Private Notes
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Cooking Notes
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.
.
tessa
I have made this many times and the combinations are endless! I am doing dark chocolate with pecans or almonds and another one with white chocolate and crushed candy cane. I also use brown sugar and once the mixture boils I boil it for 3 mins before pouring on. This helps prevent separation. I also melt the chocolate separately and pour over once the toffee has cooled a tiny bit. Freezer helps to set the toffee and makes it easier to break. Always a hit!!!
Helena
Before cooling I usually sprinkle chopped nuts on the chocolate. Around Christmas I sprinkle chopped up candy canes. Killer!
Ellie
I am one of those unusual people who doesn't like the salty sweet combination. I make these using graham crackers instead of saltines and much prefer the resulting cookie.
Judy
Always make this for Passover using matzo. I sprinkle crushed pecans on top.
SheraM
I use a Silpat that fits my jelly roll pan. I do put them in the freezer, but for an hour or so, not overnight. I think it hardens up the chocolate for when you break them into pieces. I use less chocolate because I'm not a big chocoholic I love the toffee flavor more.
Emily
I like to use brown sugar in this recipe!
Maine Cook
Years ago, I begged a friend for this recipe and she swore it was a family secret - so glad to see it widely shared now! So many versions of this are amazing. Use high-quality chocolate for a more refined taste. Before the chocolate hardens you can also top with whatever chopped nuts you fancy, we really like pistachios. Like the reader above mentions, no reason to chill overnight although a chill does help set the brickle to break into pieces and we store in the fridge because we like it cold.
Sue
Another thing suggests heating the toffee mixture=--without stirring--to between 270 and 290 degrees.
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.
tessa
I have made this many times and the combinations are endless! I am doing dark chocolate with pecans or almonds and another one with white chocolate and crushed candy cane. I also use brown sugar and once the mixture boils I boil it for 3 mins before pouring on. This helps prevent separation. I also melt the chocolate separately and pour over once the toffee has cooled a tiny bit. Freezer helps to set the toffee and makes it easier to break. Always a hit!!!
Sandi’s
Perfect for Passover I wish the ingredients said saltines or matzo.
Sue
Another thing suggests heating the toffee mixture=--without stirring--to between 270 and 290 degrees.
Carolyn.
Saltine crackers are Salada biscuits.
Karen
"melt the sugar and butter, stirring constantly until they bubble, about 2 to 3 minutes."
does this mean to allow the mixture to bubble about 2-3 mins? or that it should only take 2-3 mins for it to bubble, after which you immediately remove from heat? What about variation among stovetops? My point to bubbling might take a different amount of time than the next gal's.
Kristin
For those of you using motzo, how many sheets do you need to equal 48 saltines?
Maureen
Use enough to cover your plan with a single layer of matza. You can break the sheets to fit. It will depend on the size of the pan. I'd guess that 5-6 sheets would be more than enough.
Janice
This didn't turn out well. I think I needed to cook the sugar syrup longer? Maybe? It was gritty and not brickle-like.
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.
.
Judy
Always make this for Passover using matzo. I sprinkle crushed pecans on top.
Donna
can be made with salted matzo
Helena
Before cooling I usually sprinkle chopped nuts on the chocolate. Around Christmas I sprinkle chopped up candy canes. Killer!
Maine Cook
Years ago, I begged a friend for this recipe and she swore it was a family secret - so glad to see it widely shared now! So many versions of this are amazing. Use high-quality chocolate for a more refined taste. Before the chocolate hardens you can also top with whatever chopped nuts you fancy, we really like pistachios. Like the reader above mentions, no reason to chill overnight although a chill does help set the brickle to break into pieces and we store in the fridge because we like it cold.
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