The recipe for Chocolate Brickle is weird.

There. I’ve said it.

This is another one of those recipes that you have to taste to believe.

Last week when I posted the recipe for Chocolate Pistachio Fingers, I mentioned that the recipe came from a Cookie Hall of Fame issue of my local newspaper, The St. Petersburg Times.

According to the food editor, Chocolate Brickle was the #1 most requested recipe out of all the submissions that they received over 10 years.

But, as I said before, it’s just weird. So naturally I had to try it.

Here’s what you need:

Butter, Semi-Sweet Chocolate Chips, Pecans, Brown Sugar, and Saltine Crackers. Aluminum Foil and Non-Stick Cooking spray (not shown) needed for the pan.

Click here for a Chocolate Brickle Shopping List

You see where this is going, don’t you. It’s that salty sweet thing. SO addicting.

And as a bonus, this recipe is EASY and FAST to make. Only 5 minutes of actual baking.

Preheat the oven to 400 degrees.

Cover a large sheet pan (mine is 17.25 x 11.5 inches) with foil and spray the foil with non-stick cooking spray.

Be sure you are using a sheet pan with sides. You don’t want a gooey mess to run all over your oven.

Place the Saltine crackers in a single layer covering the bottom of the pan. I used 40 crackers but use however many fit in your pan without overlapping.

Melt 2 sticks (1 cup) of unsalted butter and 1 cup lightly packed brown sugar in a medium sauce pan over medium heat.

Once the butter melts and the sugar dissolves, you will have a buttery caramel liquid.

Bring to a full, rolling boil and cook for 3 minutes stirring constantly. Be careful with this step not to splatter any of this hot liquid…hot sugar burns are no fun.

After stirring the boiling liquid for 3 minutes, carefully pour it over the pan of crackers.

Spread the liquid over the top of the crackers but don’t worry if it doesn’t cover every single bit. It will continue to spread out as it bakes in the oven.

Bake at 400 degrees for 5 minutes.

When it comes out, you’ll see that the sugar and butter liquid has made a bubbly caramel topping for the crackers.

Immediately sprinkle 1 (12 ounce) package of semi-sweet chocolate chips over the top of the baked crackers.

Let the chocolate chips sit on the hot crackers for a few minutes until they start to melt. Then use a knife or spatula to spread the melted chocolate all over the surface of the crackers.

Top with 1/2 – 3/4  cup finely chopped pecans or other nuts.

Chill the pan in the refrigerator for at least 4 hours to harden completely.

Pull the hardened brickle away from the foil and break into pieces.

The Chocolate Brickle will keep for at least a week when stored in an airtight container in the refrigerator.

If you can resist the sweet, salty, chocolate, nut combination for an entire week, you deserve some sort of award.

It may sound weird, but it’s good!

Here’s the recipe:

Chocolate Brickle

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