Tuesday, January 10, 2012
Brickle! Salty, Chocolatey, Toffee! Yum!
This confection is the most sinful combination of salty and sweet! A salty crunch with the snap of the sweet golden toffee and a melt in your mouth oh so smooth chocolate layer, you'll be reaching for more... and more... and more!
Brickle is very easy to make and will keep in your fridge for quite some time. It can be made on a cookie sheet OR if you can find a square shaped "muffin" pan, you can use that for individual servings. Either works perfectly and is a matter of preference. You may use any chocolate that you prefer. The toffee is rather sweet, so I like using a semi sweet chocolate.
1 cup butter
1 cup brown sugar
1/2 tspn. baking soda
1 package semi sweet, bitter sweet or milk chocolate chips
Pre-heat the oven to 350 degrees.
Prepare your baking sheet by lining with parchment. Lay a single layer of soda crackers and set aside. Combine the butter, sugar, and baking soda in a saucepan and cook over medium heat until the butter melts. The mixture will foam up. Stir constantly until the foam subsides. Pour the toffee over the crackers making sure to cover each one entirely. Bake for ten minutes. Remove the pan from the oven and sprinkle chocolate evenly over all the crackers. Let the chocolate harden slightly and place in the refrigerator to set. Break apart and store in an airtight container. Sprinkle the chocolate while still warm with any assortment of toppings such as chopped nuts for an added tecture and taste!