Butter-Ginger Brickle

By • October 14, 2010 • 1 Comments

21 Save

If you like it, save it!

Save and organize all of the stuff you love in one place.

Got it!

If you like something…

Click the heart, it's called favoriting. Favorite the stuff you like.

Got it!


Author Notes: This is a variation on a recipe for chocolate bark that my best friend's mom got me addicted to years and years ago. Since then I've played with the flavors and come up with a few tasty spin-offs. This fall-flavored version is one of my favorites! - Kelly711Kelly711

Food52 Review: When I chose this recipe, I wasn’t sure if brickle was a cookie or a candy or something else, but I am delighted with the outcome. Kelly711's recipe is very, very sweet and intense, and for me, a small piece is about all I can handle at once. But the flavors are great— the nip of ginger, the butterscotch playing off the salt, and all that buttery richness. I couldn't find the Nyakers gingersnaps Kelly711 suggests, but I did find another thin, wafer-type gingersnap at Trader Joe's that did the trick. The wafer thickness works perfectly and a 9.5-ounce box of cookies (80 round cookies about 2-inches across), covers a full-sized jelly roll pan. Be sure to use the foil, and try not to leave any gaps between the cookies, even if that means overlapping them slightly. If this brickle does not satisfy a sweet tooth, nothing will! – vvvanessaThe Editors

Serves 12

  • 1 package of thin gingersnaps (like Naker's brand)
  • 1 cup sugar
  • 1 cup butter
  • 1 teaspoon vanilla extract
  • 18 ounces (1.5 packages) butterscotch chips
  • 1 teaspoon coarse sea salt
  1. Preheat oven to 350 F.
  2. Line jelly roll pan (or large cookie sheet with side walls) with heavy duty aluminum foil.
  3. Place layer of of cookies evenly on foil. (You can break them up to fit most evenly).
  4. In small-medium saucepan, melt sugar and butter until bubbly, stirring constantly.
  5. Remove from heat and quickly stir in vanilla.
  6. Quickly pour over cookies, smoothly and evenly.
  7. 7. Bake for ~6-7minutes, until butter starts to bubble.
  8. Remove from oven, pour butterscotch chips evenly over butter/cookie layer.
  9. Bake on top rack for another 2 minutes.
  10. Working as quickly and carefully as possible, spread butterscotch chips over butter and crackers, smoothing with a spatula. Sprinkle sea salt over top.
  11. Freeze overnight, peel off aluminum foil backing, and break into pieces.
  12. Keep frozen or refrigerated.
Jump to Comments (1)

Tags: candy, Desserts, Easy, fall

Comments (1) Questions (0)

Default-small
Default-small
Birthday_2012

about 4 years ago luvcookbooks

Meg is a trusted home cook.

Bridgeman's Restaurant used to make a Butter Brickle Ice Cream. I bet this recipe would make a great a la Ben and Jerry's Ice Cream.