Cracker Brickle. Pic by Nick Evans.

THE SALTINE crackers are the key to the saltiness and they are kind of hard to identify in the final product because it is all broken up.


40 Saltine crackers (one sleeve about)

1 Cup salted butter (don't substitute)

1 Cup brown sugar

250 g chocolate chips

3 slabs of chocolate, crunched up for topping


Take your largest sheet or baking tray (make sure it is rimmed) and line it with foil. 

Then toss down your crackers. Make sure that they don’t overlap. 

That’s pretty much the only rule. The crackers should fill up the baking sheet perfectly. 

If you have a smaller baking sheet, then you will obviously need less crackers. 

Now the only actual hard part in the whole recipe and it isn’t that hard: making the caramel. 

Just melt your butter in a saucepan and then stir in your brown sugar. Once it starts bubbling, turn the heat to medium-low and simmer for 3 minutes. 

Stir continuously or it might burn.

The caramel will be pretty runny and that is good. 

Once it has simmered for a few minutes, pour it straight on the crackers. Try to get it kind of even, but don’t worry about covering everything.

Next, stick your baking sheet in the oven at 180 degrees for 5-10 minutes. Basically, you want the caramel to spread out nicely over the crackers. It should bubble a bit.

When you take it out of the oven, pour your chocolate chips on the tray right away. 

The residual heat from the oven will be more than enough to melt the chocolate. Let it sit for 5 minutes to melt.

You can use those 5 minutes while the chocolate melts to crumble up your Heath bars. 

Again, don’t worry about making them even or anything. Part of the charm of this dish is the random sizes of everything.

After 5 minutes, use a spatula to spread out your chocolate and make the chips flat. Then sprinkle on your Heath pieces.

Then just stick this whole thing in your freezer! You have to make sure you give this stuff time to freeze solid. Four hours should do it.