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! - Kelly711 —Kelly711
Test Kitchen Notes
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! – vvvanessa —The Editors
package of thin gingersnaps (like Naker's brand)
(1.5 packages) butterscotch chips
coarse sea salt
In This Recipe
Preheat oven to 350 F.
Line jelly roll pan (or large cookie sheet with side walls) with heavy duty aluminum foil.
Place layer of of cookies evenly on foil. (You can break them up to fit most evenly).
In small-medium saucepan, melt sugar and butter until bubbly, stirring constantly.
Remove from heat and quickly stir in vanilla.
Quickly pour over cookies, smoothly and evenly.
7. Bake for ~6-7minutes, until butter starts to bubble.
Remove from oven, pour butterscotch chips evenly over butter/cookie layer.
Bake on top rack for another 2 minutes.
Working as quickly and carefully as possible, spread butterscotch chips over butter and crackers, smoothing with a spatula. Sprinkle sea salt over top.
Freeze overnight, peel off aluminum foil backing, and break into pieces.