Brickle Christmas Cookies

Brickle

(2002)

60 or more saltine crackers

1 cup (2 sticks) unsalted butter

1 cup brown sugar

1 (12-ounce) package chocolate chips

Chopped nuts

Preheat oven to 400 degrees.

Cover large jelly roll pan (about 13 by 15 inches) with foil. Coat lightly with nonstick spray. Place saltine crackers in single layer on foil.

In saucepan on stove, melt butter and brown sugar over low heat. Bring to full boil and cook 3 minutes, stirring constantly. Remove and pour over crackers. Bake for 5 minutes.

Remove from oven and sprinkle chocolate chips on top. Leave until melted. Spread out the chocolate and sprinkle with nuts.

Refrigerate for at least 4 hours. Break into pieces.

Store in airtight container in refrigerator.

Freezeworthy: No.

Makes at least 3 dozen pieces.

Submitted by Judith L. McVaugh, Beverly Hills, and Carol Latta Milner, Seminole

Brickle Christmas Cookies 11/18/11 [Last modified: Tuesday, November 29, 2011 11:38am]

    

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