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Category: Candy
Prep Time: Cook Time: Total Time:
24 plain graham crackers
1 1/2 cups unsalted butter, cut into pieces
1 cup packed light brown sugar
1/4 tsp salt
11.5 oz bittersweet chocolate
12 oz of semi-sweet chocolate
1 cup hazelnuts, chopped
3/4 cup of unsweetened coconut
Preheat oven to 350F. Line a jelly-roll pan with parchment paper, leaving a 2-inch overhang at each end.
In a separate, smaller pan (a brownie pan works great), spread the coconut out in an even, single layer. Bake, stirring after 5 minutes or so, until the coconut becomes an even golden brown. Remove from the oven and set aside. Increase the oven temperature to 375.
Line bottom of pan with graham crackers (it will be a tight fit and will need to break a few in half. Set aside.
Melt butter in a 3-4 quart heavy saucepan over moderately low heat, and then add brown sugar and salt and cook, whisking, until mixture is smooth and combined well, about 2minutes. Pour over crackers, spreading evenly, and bake in middle of oven until golden brown and bubbling, about 10 minutes.
Scatter chocolate chip 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. Sprinkle nuts evenly over chocolate and cool crackers in pan on a rack 30 minutes. Refrigerate overnight or freeze for 15 minutes.
Carefully lift crackers from pan by grasping both parchment paper, then peel it from the. Break crackers into serving pieces.
Note: Crackers keep, chilled and layered between sheets of wax paper in an airtight container
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GRAHAM CRACKER CANDY
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Category: Candy
Prep Time: Cook Time: Total Time:
24 plain graham crackers
1 1/2 cups unsalted butter, cut into pieces
1 cup packed light brown sugar
1/4 tsp salt
11.5 oz bittersweet chocolate
12 oz of semi-sweet chocolate
1 cup hazelnuts, chopped
3/4 cup of unsweetened coconut
Preheat oven to 350F. Line a jelly-roll pan with parchment paper, leaving a 2-inch overhang at each end.
In a separate, smaller pan (a brownie pan works great), spread the coconut out in an even, single layer. Bake, stirring after 5 minutes or so, until the coconut becomes an even golden brown. Remove from the oven and set aside. Increase the oven temperature to 375.
Line bottom of pan with graham crackers (it will be a tight fit and will need to break a few in half. Set aside.
Melt butter in a 3-4 quart heavy saucepan over moderately low heat, and then add brown sugar and salt and cook, whisking, until mixture is smooth and combined well, about 2minutes. Pour over crackers, spreading evenly, and bake in middle of oven until golden brown and bubbling, about 10 minutes.
Scatter chocolate chip 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. Sprinkle nuts evenly over chocolate and cool crackers in pan on a rack 30 minutes. Refrigerate overnight or freeze for 15 minutes.
Carefully lift crackers from pan by grasping both parchment paper, then peel it from the. Break crackers into serving pieces.
Note: Crackers keep, chilled and layered between sheets of wax paper in an airtight container
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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