Chocolaty Brickle Bites

Brickle is an amusing word.  It's origins are in the 13th century from the word brekyl, meaning crisp, brittle, crumbly, or flaky.  Modern day brickle brings to mind the crunchy toffee flavored candy we know as the Heath Bar. This quick little recipe comes from a 1994 cookie book lovingly stained with my greasy fingers. These delightful little bites are made with six simple ingredients you probably already have in your pantry. (Five ingredients if you don't like nuts). Once hooked on whipping up these tasty treats, it's fun to be innovative. If you have 30 minutes, you've got a winning chocolaty, toffee flavored treat.

Chocolaty Brickle Bites

Ingredients

• 35  (2-inch square) soda crackers (my favorite is Zesta)
• 1/2  cup unsalted butter
• 1/2  cup firmly packed brown sugar
• 1/2  cup semi-sweet chocolate chips
• 2  teaspoons shortening
• 1/4 - 1/2 cup toasted walnuts, pecans or almonds - optional

Directions

1. 1Heat oven to 350°F. Line 15x10x1-inch baking pan with foil, extending foil over edges. Spray with cooking spray or generously grease foil. Arrange crackers, with sides touching, over bottom of foil-lined pan.
2. 2In small saucepan, combine margarine and brown sugar. Bring to a boil over medium heat; boil 3 minutes, stirring occasionally. Pour evenly over crackers; spread quickly to cover. I use an offset spatula to spread the toffee evenly.
3. 3Bake at 350°F. for 6 to 8 minutes or until bubbly; cool completely.
4. 4In small saucepan over low heat, melt chocolate chips and shortening, stirring constantly. Drizzle over cooled crackers or spread the chocolate with offset spatula. If desired, sprinkle nuts over chocolate. Let stand until set. Break into pieces between crackers.
5. For an innovative taste you can substitute graham crackers.  I love Honey Maid chocolate grahams.  You will use fewer crackers because they are larger, and the toffee won't 'soak' into the cracker as much as it does on the saltines, but who cares? Yum. 

Three ingredient upscale potato skins

A potato is inexpensive, tastes great and is packed full of goodness.  A large baking potato has less than 300 calories.  It also has 7 grams of fiber, 7 grams of protein and only 4 grams of sugar.  And did you know a potato provides 48% of your suggested daily Vitamin C, 46% B6, 17% iron and 21% folic acid? If you are interested, it is a 29 glycemic load.

Personally, I love potatoes, and this recipe is my favorite potato appetizer recipe. It is an upscale version of a potato skin. If you want to bump up the flavor, sprinkle with a bit of dill weed.

The ingredients for four appetizer portions are:

2 large baking potatoes
2/3 cup chopped walnuts
1/2 cup gorgonzola cheese

1.  Wash potatoes, slice a little less than 1/4" thickness.
2.  Spray 2 baking sheets with non-stick spray or cover with silpat.
3.  Brush both sides of potato with olive oil and place close together on baking sheets.
4.  Sprinkle each with sea salt and bake 12-13 minutes at 425 degrees.
5.  While potatoes are baking, combine walnuts and cheese in a small bowl.
6.  Remove from oven and flip each slice.
7.  Bake for 10 more minutes.
8.  Remove from oven and sprinkle each slice with walnut and cheese mixture
9.  Return to oven for 3-4 minutes until cheese has melted.

For another great version, substitute shredded cheddar cheese and crumbled bacon, then top with sour cream after the cheese is melted.  Either way, you and your guests will love this appetizer.