Chocolate Crack
REQUIRES CHILLING TIME
1 box graham crackers
2 sticks SALTED butter, cubed
1 cup brown sugar
12-oz. bag semisweet chocolate chips (2 cups)
- Preheat oven to 350 degrees F., rack in the middle position.
- Line 10x15-inch jellyroll pan with heavy-duty foil. Spray the foil with nonstick cooking spray.
- Line pan completely with single layer of graham crackers. Be sure to cover the whole bottom.
- Melt butter in saucepan. Add brown sugar and combine. Bring to full boil over medium heat, stirring constantly. Boil for 5 minutes, stirring constantly. Then pour hot toffee mixture over graham crackers, covering the layer as evenly as you can.
- Bake at 350 degrees F. for 10 minutes.
- Remove from oven and sprinkle chocolate chips over toffee. Wait two minute and then spread chocolate chips out with a heat-resistant spatula, wooden spoon, or frosting knife. (Spatulas work best!)
- Chill in refrigerator until fully hardened.
- Peel foil from cookies and break (or "crack") into random-sized pieces.
Line foil-lined pan with graham crackers...
(copy the layout of the graham crackers above - it worked!) Note: if you're making a double batch, you'll end up using the whole box instead of half a box. Combine brown sugar and butter in saucepan...
Boil for 5 minutes. Pour over graham cracker layer... (sorry, you'll have to twist sideways)
Bake for 10 minutes. Sprinkle with chocolate chips...
Wait two minutes and spread...
Chill. Crack into random-sized pieces... and you're done! :)
Don't get too addicted! XD
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