Saltine Brickle

From the NYTimes 2010... Though our friend who gave us this snack swore that this sort of thing was her family's secret recipe. Oops.

NOTES:

Requires overnight refrigeration.

Uses heavy duty aluminum foil.


INGREDIENTS

1-1/2 to 2 sleeves of saltines
1 cup sugar
1 cup butter (2 sticks?)
1 tsp vanilla
18 oz semisweet chocolate chips (1-1/2 pkgs)


PREPARATION

Oven to 350. One shelf at top rack; another at medium or medium-low rack.

1. Line a jelly roll pan or large rimmed cookie sheet with heavy duty aluminum foil.

2. Place layer of saltines evenly on foil. Set aside. Have vanilla ready.

3. In a medium saucepan, melt sugar and butter until bubbly, stirring constantly.

4. Remove from heat and immediately stir in vanilla.

5. Then quickly pour hot mixture over crackers evenly and smoothly.

6. Immediately bake for about 6-7 minutes.

7. Remove from oven and pour chocolate chips evenly over the cookie sheet.

8. Bake on top rack for another 2 min.

9. Spread chocolate over the cookie sheet, smoothing with a spatula or offset spatula.

10. Freeze overnight.

THE NEXT DAY . . .

11. Peel off aluminum foil and break brickle into pieces.

12. Keep frozen or refrigerated.