Sunday, April 21, 2013
Chocolate Caramel Graham Crackers
And this past week was particularly busy. And exhausting.
What to do, what to do...
I remembered reading a recipe I found via Pinterest using graham crackers. I have lots of graham crackers. That sounded promising. But when I looked at it, I was short an ingredient or two.
I considered making the brownie bites with peanut butter frosting. But, alas, there was no cream cheese in the house (how did I let that happen?).
So I did a Google search and found just what I needed.
Chocolate caramel graham crackers.
Quick, easy, and I had all of the ingredients needed.
I don't know that I totally agree with the title. It had more of a toffee taste to me than a caramel. But otherwise, it was right on...and delicious too!
12 (or so) graham crackers (the sheets)
1 1/2 sticks unsalted butter (3/4 cup)
1/2 cup brown sugar
1/8 tsp salt
1 1/2 cups semi-sweet chocolate chips
1 cup chopped nuts (I used pecans but almonds, walnuts, and probably even peanuts would be good)
Pre-heat oven to 375.
Line a cookie sheet (15 x 10) with aluminum foil.
Line the bottom of the cookie sheet with graham crackers, breaking apart when needed.
In a small sauce pan, melt the butter. Add the brown sugar. Stir constantly (for about 5 months) until it thickens.
Add in the salt.
Pour over the graham crackers, spreading evenly. Bake in the oven for about 10 minutes until mixture is bubbling.
Remove from the oven and evenly pour chocolate chips over the top.
Return to oven for 2-3 minutes (until chocolate chips are VERY soft).
Remove from oven and use a spatula or a frosting spreader to spread the melted/soft chocolate over the top of the brown sugar mixture.
Press chopped nuts into the top.
Let cool. (I put it in the fridge overnight to help it set).
Remove foil from the back of the crackers and break into pieces.