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     Title: Saltine Cracker Brickle
Categories: Five, Breads, Chocolate
     Yield: 48 servings

    48    Saltine crackers
     1 c  Granulated sugar
   3/4 lb Unsalted butter
     1 ts Vanilla
     3 c  Semisweet chocolate chips

 Set oven @ 350°F/175°C.

 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.

 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.

 Recipe from: Kelly Mahoney

 Adapted by: The New York Times

 Yield: About 2 pounds

 RECIPE FROM: https://cooking.nytimes.com

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