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Instructions |
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Take your largest rimmed baking tray & line it with foil. Line your crackers in rows making sure that they don't overlap.
Melt your butter over medium-high heat in a saucepan stirring in your brown sugar gradually. Once it starts bubbling, turn the heat to medium-low and simmer for about 3 minutes. Make sure you stir continuously or it could burn.
Once your caramel has simmered for a few minutes, pour it straight on the crackers. You want it to be pretty runny so don't worry that it isn't thick. Try to evenly pour the caramel over the crackers, don’t worry about covering everything, it will spread in the oven.
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Place your baking sheet in the oven at 325 degrees for about 8 minutes. You want the caramel to spread out nicely over the crackers. It should be bubbling before you take it out of the oven.
After removing your tray from the oven, pour your chocolate chips over the crackers right away. The residual heat from the oven will melt the chocolate chips. Let it sit for 5 minutes to melt.
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While your chocolate chips are melting crush up your Heath bars into little pieces. After 5 minutes, use a rubber spatula to spread out your chocolate chips evenly over the crackers. Now sprinkle on your Heath pieces
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Place your tray in the freezer & allow between 2-4 hours to fully freeze. Once you remove your Brickle it should be rock hard! Flip your Brickle over and peel off the foil. It should come off in one whole piece. You might have a few left over pieces here or there but not to worry it's easy to peel off
Use your hand to break your Brickle up into pieces.
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Originally Submitted
10/31/2012
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