Saturday, August 13, 2011
Chocolate Crack Recipe
The first of many recipes I'd like to share with you. I can only imagine the name comes from the yummy combination of chocolate, toffee, and salt. (Addendum... the name comes from the fact that you CAN"T STOP EATING IT....omg.. this is SO freaking good...really)
4 ounces saltine crackers, 1 sleeve plus 3 or
4 more to cover bottom of pan
1 cup butter
1 cup dark brown sugar, packed
12 ounces chocolate chips, semisweet
3/4 cup chopped pecan pieces, I prefer to
chop to a finer texture in food processor (or almonds or no nuts at all)
Preheat oven to 375°.
Line a jelly roll pan with foil. Coat with nonstick spray. (or use silpat on pan instead)
Cover the bottom of the pan with a single layer of saltine crackers.
Melt butter and sugar over med-low heat. Whisk until butter melted and mixture begins to boil.
Boil for 3 minutes, whisking constantly. All the sugar granules should be melted.
Carefully pour over the crackers. (use spatula to even out candy mixture)
Bake for 5-6 minutes until bubbly. The crackers may bubble & lift off the bottom of the baking
sheet, don't worry!
Remove from oven and sprinkle with chocolate chips. Let rest for a couple minutes until chocolate
chips begin to get glossy and soft.
Spread the chocolate over the toffee, sprinkle with nuts, ( as desired) pressing the nuts into
the warm toffee.
Cool completely. *Best results when cooled in in the fridge.
Cut or break into pieces.
Number of servings depends on how hungry you are, whether you are alone, and whether anyone is PMS'ing.
BTW...you WILL want to store this in the freezer or fridge, otherwise it loses its crunchiness...