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Chocolate
Carmel Graham Crackers |
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Ingredients
12
(4 ¼ x 2 ½ inch) Graham crackers
1 ½ sticks (3/4 cup) - Unsalted butter, cut into pieces
½ cup - Light brown sugar, packed
1/8 teaspoon - Salt
1 ½ cups - Semisweet chocolate chips (9 ½ oz.)
Optional:
1 cup walnuts, pecans, or almonds (3-4 oz.), chopped
Special equipment:
A small metal offset spatula |
Instructions
Preheat
oven to 375 F. Line a 15" x 10" x 1" pan with foil, leaving a
2" overhang at each end. Line bottom of pan with graham crackers
(it will be a tight fit).
Melt butter in pan over low heat, then add brown sugar and salt
and cook, whisking, until mixture is smooth and combined well,
about 1 minute. Pour over crackers, spreading evenly, and bake
in middle of oven until golden brown and bubbling, about 10 minutes.
Scatter chocolate chips evenly over crackers and bake in oven
until
chocolate is soft, about 1 minute. Remove pan from oven and gently
spread chocolate evenly over crackers with offset spatula.
Optional: Sprinkle nuts evenly over chocolate and cool crackers
in pan on a rack 30 minutes. Freeze or chill in refrigerator until
chocolate is firm-10-25 minutes.
Carefully lift crackers from pan by grasping both ends of foil,
then peel foil from crackers. Break crackers into serving pieces.
Cook's note:
Crackers keep chilled and layered between sheets of wax paper
in an airtight container for two weeks. |
If
you love chocolate, you will love this recipe. I discovered
it last year in Gourmet (January 2003) in the Letters Sugar
and Spice section.
Get the best chocolate chips you can find-I like Ghirardelli
double chocolate baking chips. This would be even better if
you buy a higher quality bittersweet chocolate like Scharfenberg.
Warning:
If you're on a diet, these are really hard to resist if you
love chocolate.
Serves 6-12
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