Written by : Home Improvement
Title : SALTINE CRACKER BRICKLE
SALTINE CRACKER BRICKLE
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.
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