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| Photo by Kelly Mahoney |
from The New York Times, December 14, 2010
submitted by Kathy Lindenbaum
makes multiple pieces
48 saltine crackers
1 cup granulated sugar
1/2 pound unsalted butter
1 teaspoon vanilla
3 cups semisweet chocolate chips
Heat oven to 350 degrees.
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 now-melted 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 brickie into pieces. Keep frozen or refrigerated.
Regardless of its simplicity and basic ingredients, this remains an addictive treat that is begged for by many every year at Christmas.
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