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Chocolate Carmel Graham Crackers
12 (4 x 2 inch) Graham crackers
1 sticks (3/4 cup) - Unsalted butter, cut into pieces
cup - Light brown sugar, packed
1/8 teaspoon - Salt
1 cups - Semisweet chocolate chips (9 oz.)

1 cup walnuts, pecans, or almonds (3-4 oz.), chopped

Special equipment:
A small metal offset spatula
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.

If you're on a diet, these are really hard to resist if you love chocolate.

Serves 6-12




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