Saltine Brickle

Saltine Brickle


40 whole grain saltine sized crackers, your choice of wheat or gluten free (you want to make a 16 inch x 10 inch rectangle; if using the matzo crackers, you’ll obviously use less because they are larger crackers) 

1/2 cup vegan soy free butter

1/4 cup agave

1 cup allergy friendly dark chocolate mini chips

1/2 to 1 cup pumpkin seeds (I used the no salt added version but I tried both roasted and raw and liked both; if you have no allergies to nuts or peanuts, try using those if you don’t like pumpkin seeds; the amount to use depends on whether you just want a few seeds on each cracker or want the crackers to be covered with them.)

Baking Instructions:

  1. Preheat the oven to 425 degrees.  Line a rectangle 17 x 11 inch pan with aluminum foil. Generously grease the foil with your favorite method.
  2. Place the crackers on the foil lined pan to make a 16 x 10 inch rectangle.
  3. Melt the vegan butter in a small saucepan over low heat, stirring frequently (should take only about a minute). Add the agave.
  4. Carefully pour the butter mixture over the crackers so each cracker is covered.
  5. Bake the crackers in the oven for  4 minutes. Remove the pan and turn off the oven.
  6. Sprinkle the mini chocolate chips over the crackers and put the pan back in the turned off oven for 1 minute.
  7. Using a spatula, carefully spread the melted chocolate so all the crackers are covered.
  8. Sprinkle the pumpkin seeds over the top of the chocolate.
  9. Put the pan into the freezer for about 10 minutes until the chocolate has solidified.
  10. Break apart the brickle and enjoy!