This candy is fast and easy. Great for gifts and tasty enough to compete with the gourmet candy store.
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Ingredients:
- 1 cup butter (not margarine)
- 1 cup brown sugar
- 1 package saltine crackers (1 cube of a box of 4)
- 4 cups chocolate chips
- 1 cup crispy rice cereal
- 1 cup macadamia nuts, chopped
Preparation:
Preheat oven to 400 degrees F. Line a 12 x 18 x 1-inch cookie sheet with aluminum foil. Spread crackers side by side, one layer thick. Fold up sides of foil to the edge of the crackers to keep them in place.
Combine sugar and butter in a 2-quart saucepan. Bring to boil for 3 minutes. Carefully pour boiling sugar and butter mixture over crackers. Spread to cover evenly. Bake at 400 degrees F. for 5 minutes.
Remove from oven and let rest about 5 minutes, rearranging crackers back into a single layer if need be. Be careful. It will be very hot and bubbly.
In an micro-proof glass bowl, melt chocolate chips by cooking on high for about three minutes, stirring at one minute intervals, or until melted. Gently fold in rice cereal. Spread chocolate mix evenly over the top of the brickle cracker layer. Sprinkle with macadamia nuts and let cool to room temperature, then refrigerate for 1 hour. Break into pieces and store in airtight container in the refrigerator.
Yield: about 2 pounds
Combine sugar and butter in a 2-quart saucepan. Bring to boil for 3 minutes. Carefully pour boiling sugar and butter mixture over crackers. Spread to cover evenly. Bake at 400 degrees F. for 5 minutes.
Remove from oven and let rest about 5 minutes, rearranging crackers back into a single layer if need be. Be careful. It will be very hot and bubbly.
In an micro-proof glass bowl, melt chocolate chips by cooking on high for about three minutes, stirring at one minute intervals, or until melted. Gently fold in rice cereal. Spread chocolate mix evenly over the top of the brickle cracker layer. Sprinkle with macadamia nuts and let cool to room temperature, then refrigerate for 1 hour. Break into pieces and store in airtight container in the refrigerator.
Yield: about 2 pounds
