- 40
Ingredients
- 13 or 14 chocolate or plain graham crackers, each broken into 4 sections.
- 1 cup butter, melted
- 1 cup brown sugar
- 8 oz. semisweet chocolate, coarsely chopped or 8 oz. semisweet chocolate chips
- 1/2 cup walnut or pecans, toasted and coarsely choped
- 2 oz. white chocolate, melted(optional)
Preparation
Step 1
1. Set the oven rack in the middle position. preheat the oven to 275 degrees. Cover an 11 inch by 16 inch jelly roll pan with foil, shiny side up, and coat with vegetable spray. Line the bottom of pan evenly with graham crackers.
2. Heat butter and brown sugar in a heavy-bottomed saucepan over medium heat, stirring constantly with a wooden spoon until mixture comes to a boil. cook 3 more minutes, stirring constantly.
3. Pour butter mixture over graham creackers in jelly roll pan, sreading evenly with an offset spatula. Place pan in oven and bake 7 yo 8 minutes, or until surface is bubbling and golden brown. check every few minutes to make sure mixture is not burning too quickly.
4. Remove pan from oven and place on rack. Sprinkle chocolate across top, let sit 5 minutes, and then spread melted chocolate with an offset spatula. sprinkle toasted nuts across top. Drizzle white chocolate from a pastry bag over the surface. Cut into sections while still slightly warm, following the outline of the crackers. Chill in the refrigerator until set. Store between sheets of wax paper in a covered tin in refrigerator