This recipe is rustic and quick, and done in 20 minutes!  But, once made, the bars have to sit in the refrigerator to harden up a bit 🙂

A long time ago some friends gave me a recipe for Saltine Toffee Cookies which they had found on AllRecipes.com.  Truth be told, the recipe didn’t sound very good.  Saltine crackers, brown sugar, butter, and melted chocolate?  Just say no.  But they insisted I try it.  They insisted the recipe was good.  I trusted them, they make some great food, so I tried it. It WAS good. VERY good.  Then I came to find out this recipe is sort of an internet sensation and I might have been the last person on the planet to know about it 🙂

Years pass, and one fine weekend, I took a chocolate making class.  The instructor of the class talked about how her mother used to make a ganache and pour it over crumbled up graham crackers as a bedtime snack for her and her brothers—I know, I know, what a Mom! I never did that for my kids….  

Could I make chocolate covered graham crackers?  Chocolate covered graham crackers with caramel?  What if I use the Saltine Toffee Cookie recipe but substitute graham crackers for the saltine crackers.  What if, what if?

So I did it.  We all think it’s one of the best quick treats I make. The last tin I made, hidden in the refrigerator behind the lettuce, lasted only three days.

Turns out, I am not the first person to think of this!  Lots of people on the internet have used graham crackers instead of saltines with this recipe. Again, why am I one of the last people on the planet to know about this?! Anyway, here’s my recipe.  You can find lots of versions all over, but this is the one that works for me.  

Keep these Chocolate Covered Caramel Graham Crackers refrigerated when they are not being eaten. If the cookies sit out too long at room temperature the graham cracker starts to soften and loose it’s crunch. My original copy of this recipe—with saltines rather than graham crackers—specifies that the recipe makes 35 servings. ROFLMAO!!! That’s so funny 😀

Chocolate Covered Graham Crackers with Caramel

INGREDIENTS

• Approximately 2/3 a box of graham crackers—two packages out of a box of three.
• 1 cup butter
• 1 cup dark brown sugar
• 1 large sized (4 or 5 oz) chocolate bar, chopped—I like a Symphony Bar or a Cadbury Bar, or if you like dark chocolate, the Hershey’s Special Dark Bar is good.
• ¾ cup chopped nuts—if you like nuts; I have never added nuts—OR, if it’s December, crushed candy canes! I loooove this variation! One of my daughters likes rainbow sprinkles on top. I do not.

DIRECTIONS

Preheat oven to 400°

1. Line a rimmed cookie sheet with graham crackers.  Place the graham crackers as close together as possible. You will need most of 2 waxed covered packages. Set tray aside.
2. In a medium saucepan, combine butter and sugar, stirring constantly, over medium heat, until sugar is melted.
3. Raise heat slightly, to bring mixture to a boil.  Boil vigorously for 3 minutes, without stirring—shaking the pan occasionally is okay. The original directions said to “stir constantly” but I have found this to make a grainy caramel layer, so I don’t.
4. Immediately pour caramel over graham crackers.  Use an offset spatula to quickly spread the caramel evenly over the crackers.
5. Place tray in hot oven and bake for 5 minutes.
6. Remove tray from oven and sprinkled chopped chocolate evenly over top.  Let chocolate just sit on top of caramel for 5 minutes.
7. Spread the now melted chocolate evenly over the caramel.  Sprinkle with nuts, crushed candy canes or rainbow sprinkles, if desired—IMHO, they are better without any toppings.
8. Let tray sit until chocolate has hardened.  This make take a few hours.  To speed things up, put the tray in the refrigerator for about 15-20 minutes.
9. When chocolate is set, break bars into uneven pieces. Sneak a piece or two.  Serve or cover and hide in refrigerator until needed 🙂

Thanks for stopping by my kitchen today!