Brickle

saltine crackers (1.5-2 sleeves)
1 cup sugar
1 cup butter
1 tsp vanilla
18 oz (1.5 packages) semisweet chocolate chips


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 saltine crackers evenly on foil.

In small-medium saucepan, melt sugar and butter until bubbly, stirring constantly.

Remove from heat and quickly stir in vanilla

Quickly pour over crackers, smoothly and evenly.

Bake immediate for 6-7 min.

Remove from oven, pour chocolate chips evenly over butter layer.

Bake on top rack for another 2 minutes.

Spread chocolate over butter and crackers, smoothing with a spatula.

Freeze overnight, peel off aluminum foil backing, and break into pieces.

Keep frozen or refrigerated.