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Ingredients
- 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
Method
- 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 cookies evenly on foil. (You can break them up to fit most evenly).
- In small-medium saucepan, melt sugar and butter until bubbly, stirring constantly.
- Remove from heat and quickly stir in vanilla.
- Quickly pour over cookies, smoothly and evenly.
- 7. Bake for ~6-7minutes, until butter starts to bubble.
- Remove from oven, pour butterscotch chips evenly over butter/cookie layer.
- Bake on top rack for another 2 minutes.
- Working as quickly and carefully as possible, spread butterscotch chips over butter and crackers, smoothing with a spatula. Sprinkle sea salt over top.
- Freeze overnight, peel off aluminum foil backing, and break into pieces.
- Keep frozen or refrigerated.
