Friday, August 27, 2010

Chocolate Crack

I made a serious mistake. I happened to see a recipe in a recent "food murder/mystery" book I was reading, so I made it. And it was delicious. And by delicious...I mean like crack.

Aptly named "Chocolate Crack", the recipe called for just four ingredients. Since I just happened to have all four ingredients on hand and I was craving chocolate.....well I couldn't resist. It is a great combination of toffee and chocolate. It takes all of seven minutes to make and ten minutes to cool. I believe it would be a quick, cheap, and easy way to treat oneself, or to take as a treat to a party. Not only is it addicting, it includes chocolate.☺

The book also had a recipe for "Vanilla Crack", but there is no chocolate in it, soooo, I passed...You can check out the book yourself, Apple Turnover Murder, or the author, Joanna Fluke and her series about Hannah Swenson for the Vanilla Crack Recipe. The dessert recipes are divine....seriously I have spent hours at the library photocopying recipes from these books before returning them.

Chocolate Crack

Preheat oven to 350 degrees., rack in the middle position

2 sticks of butter
1 cup of packed brown sugar
12 approx. graham crackers
2 cups of semi-sweet chocolate chips (12 oz. package)

1. Line a 10 X 15 inch cookie sheet w/ heavy-duty foil. A jelly roll pan or even a cake pan works great. If you don't turn up the edges of the foil to form sides.

2. Spray the foil with a non-stick cooking spray.

3. Line the pan completely w/ a single layer of graham crackers. It is okay to break them to fit. Set aside.

4. Combine the butter with the brown sugar in a saucepan. Bring it to a boil over medium high heat on the stove top, stirring constantly. Boil it exactly for five minutes, stirring constantly.

5. Pour the mixture over the graham crackers as evenly as you can. Place in the oven and bake at 350 degrees for ten minutes.

6. Remove the pan from the oven and sprinkle the chocolate chips over the top. Give them a minute or two to melt, then spread them out with a spatula or frosting knife as evenly as possible.

7. Place the pan in the refrigerator to chill. (or freezer for a short time if you really can't stand to wait the 30 minutes)

8. When the pan has chilled and the toffee and chocolate has set, peel the foil from the cookies and break them into random sized pieces.

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