Ritz Cracker-Bacon Brickle

Noah Fecks

You’ll need bacon, Ritz crackers, sugar, unsalted butter, vanilla extract, chocolate chips
 
File under “Things You Should Only Eat Once a Year.” Ritz Cracker Bacon Brickle is an over-the-top sweet, salty, and crunchy confection perfect for Winnimere and
Boxing Day parties.
 
In a nonstick medium sauté pan, cook 4 chopped bacon slices (I use Vermont Smoke & Cure Maple Brined Thick Sliced Bacon) over medium heat until crisp. Transfer
with a slotted spoon to a paper towel to drain. Reserve the rendered fat in the pan.
 
Preheat the oven to 350°F. Line an 8-inch square cake pan with aluminum foil, leaving extra foil overhanging the edges. Put 25 Ritz crackers in a single layer in the
prepared pan, completely covering the bottom of the pan.
 
In a small saucepan, combine 1/2 cup sugar, 1/2 cup butter, and the reserved bacon fat and bring to a gentle boil over medium heat. Cook until the mixture turns
light brown and has a nutty aroma, 4 to 5 minutes. Remove from the heat and add 1/2 teaspoon vanilla extract and the bacon.
 
Pour the sugar mixture over the crackers and bake for 8 minutes. Remove from the oven and sprinkle 1 cup semisweet chocolate chips over the hot brickle. Return to
the oven and bake until the chocolate has completely melted, about 2 minutes. Smooth the chocolate out with a heatproof spatula and cool completely on a wire rack.
Lift the brickle from the pan by the edges of the foil. With the foil still in place, wrap the brickle tightly in plastic wrap and freeze overnight. The following day,
carefully peel away the foil, wrap the brickle in plastic wrap, and freeze until ready to serve. Break the brickle into serving size pieces and serve frozen.
 
Store in the freezer for up to 1 month.

Cook time: 
Yield: 
Makes 20 reasonable portions or 10 unreasonable portions

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