Butter-Ginger Brickle

• 1 package of thin gingersnaps (like Naker's brand)
• 1 cup sugar
• 1 cup butter
• 1 teaspoon vanilla extract
• 18 ounces (1.5 packages) butterscotch chips
• 1 teaspoon coarse sea salt

1. Preheat oven to 350 F.
2. Line jelly roll pan (or large cookie sheet with side walls) with heavy duty aluminum foil.
3. Place layer of of cookies evenly on foil. (You can break them up to fit most evenly).
4. In small-medium saucepan, melt sugar and butter until bubbly, stirring constantly.
5. Remove from heat and quickly stir in vanilla.
6. Quickly pour over cookies, smoothly and evenly.
7. 7. Bake for ~6-7minutes, until butter starts to bubble.
8. Remove from oven, pour butterscotch chips evenly over butter/cookie layer.
9. Bake on top rack for another 2 minutes.
10. Working as quickly and carefully as possible, spread butterscotch chips over butter and crackers, smoothing with a spatula. Sprinkle sea salt over top.
11. Freeze overnight, peel off aluminum foil backing, and break into pieces.
12. Keep frozen or refrigerated.

thin, sugar, butter, vanilla, butterscotch chips, salt

Taken from food52.com/recipes/7172-butter-ginger-brickle (may not work)