Chocolate Graham Crunch

Chocolate Graham Crunch;; Diane Bittiker; desserts; recipes; easy recipes

This time tested delicious holiday recipe for Chocolate Graham Crunch has been passed down generation to generation and is being shared with you today by LOAR contributor Diane Bittiker. This fantastic easy recipe is a dessert essential during the holidays but is really an all year round delight.
Chocolate Caramel Graham Crackers recipe by Diane Bittiker
15-20 graham crackers – broken in half
¾ cup butter – cut into small pieces
½ cup brown sugar
1- 12oz. package of semisweet chocolate chips
1 cup chopped & toasted nuts – walnuts or pecans *
Preheat the oven to 375º.
Line a 15 X 10 X 1 inch baking pan with foil. (If you don’t have this size of pan just use the largest shallow baking pan you have.) Leave a 2 inch overhang of foil at each end of the pan.
Line the prepared pan with the graham crackers. If you have gaps, break the crackers into half again to make a tight fit in the pan.
Melt the butter in a saucepan over low heat. When the butter is just melted add the brown sugar and whisk very quickly until the mixture is smooth and creamy.
Pour the hot mixture over the crackers, spreading evenly.
Bake on the middle rack of the oven until golden brown and bubbling, about 10 minutes.
Scatter the chocolate chips over the crackers and continue to bake in the oven for about 1 minute.
Remove from the oven and very gently spread the chocolate chips evenly over the crackers.
Sprinkle the nuts over the chocolate and press very lightly with a flat spatula.
Cool in the pan for 30 minutes. Freeze for 10-15 minutes.
Carefully lift the crackers from the pan by grasping both ends of the foil, peeling the foil away from the crackers.
Break into serving size pieces.
*Toasted Nuts – preheat the oven to 350º. Spread the nuts in a single layer on a baking sheet. Bake, stirring a few times until lightly browned, 5-10 minutes. Let cool.
Entertainment News / Food To Eat / Desserts Recipes by Diane Bittiker
Posted November 9, 2009; updated November 16, 2015
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