The new favorite treat in the house.

The graham crackers are from Good to the Grain and the chocolate caramel addition is adapted from a Smitten Kitchen recipe who adapted from David Lebovitz, who adapted it from Marcy Goldman.

We adapted the recipe below, using graham crackers instead of matzo and used coconut in addition to toasted nuts.  yum!

notes for next time:
– break up the graham crackers to allow the caramel to get underneath as well for even more deliciousness
– don’t add too much chocolate, as it will not set well Graham Crackers
-keep graham crackers thin
-do not freeze crackers for length of time since they will retain water and become brownie-like

Grahams from scratch (from Good to the Grain)

• butter for the baking sheets
• 2 baking sheets
• flour for surface
• fork or skewer
• rolling pin

dry mix

• 1C graham flour (160g)
• 1/2C teff flour
• 3/4C  AP flour
• 1/2 C dark brown sugar (110g)
• 1t baking soda
• 1t kosher salt
• 1/8t ground cinnamon
• 1/8t ground allspice
• 1/8t ground cloves

wet mix

• 3 oz (3/4 stick) unsalted butter, melted and cooled slightly
• 1/4 C honey
• 1 T unsulphured (not blackstrap) molasses
• 1/3 C whole milk

Finish:

• 1/4 C sugar
• 1/2 t cinnamon

1. sift dry ingredients into large bowl
2. whisk melted butter, honey, molasses and milk
3. pour wet mix over dry mix and stir into a moist cookie dough.
4. press into a disc shape, wrap in plastic, and chill 1 hour to 3 days.
5. Preheat oven to 350°F and lightly butter two baking sheets
6. dust the counter and both sides of the dough with flour.
7. Roll out dough until 1/8″ (3mm) thick. Move the dough around frequently to make sure it isn’t sticking. If it does, use a pasty scraper and dust the counter with more flour. (MORE!) You want them thin since a thicker graham does not snap and becomes brownie-like instead.
8. Cut the dough into 5″x2.5″ rectangles and transfer to baking sheets.
9. Use a fork or a skewer to poke holes into the surface.
10. Stir sugar and cinnamon together in another bowl, then sprinkle on each cookie.
11. Bake 15-17 min, turning them half-way through.
12. Eat once cooled. Keep in airtight container for up to 3 days.

Chocolate Caramel Crack(ers)

 

• 4 to 6 sheets graham crackers
• 1 cup (2 sticks or 8 ounces) unsalted butter, cut into a few large pieces
• 1 cup packed light brown sugar
• A big pinch of sea salt
• 1/2 teaspoon pure vanilla extract
• 1 1/2 cups semi- or bittersweet chocolate chips (or chopped bittersweet or semisweet chocolate)
• 1 cup toasted chopped almonds, pecans, walnuts or a nut of your choice (optional)
• Extra sea salt for sprinkling
• coconut flakes
• coco lopez?

1. Preheat the oven to 350°F. Line an 11-by-17-inch baking sheet completely with foil, and then line the base of the foil with parchment paper, cut to fit.
2. Line the bottom of the baking sheet with matzo or crackers, covering all parts. [If using matzo, you’ll need to break pieces to fit any extra spaces, which will be annoying because despite being perforated, it does not actually break in straight lines. I have some luck pressing a serrated knife straight down along a sectionbetween perforations, if that (hopefully) makes sense.]
3. In a medium heavy-duty saucepan, melt the butter and brown sugar together, and stir it over medium heat until it begins to boil. Once it has begun boiling, let it bubble for three more minutes, stirring it well. It will thicken a bit as it cooks. Remove from the heat and add the salt and vanilla, and then quickly pour it over the matzo or crackers. You’ll want to spread it quickly, as it will begin to set as soon as it is poured.
4. Bake the caramel-covered crackers for 15 minutes, watching carefully as it will bubble and the corners might darken too quickly and/or burn. You can reduce the heat if you see this happening.
5. Remove from oven and immediately cover with chocolate chips. Let stand five minutes, and then spread them evenly across the caramel. An offset spatula works great here. If you’re using them, sprinkle the chocolate with toasted chopped nuts and/or sea salt. (The sea salt is great on matzo. On Saltines, it’s really not necessary.)
6. Once completely cool — I sometimes speed this process up in the fridge, impatient as should be expected in the face of caramel crack(ers) — break it into pieces and store it in a container. It should keep for a week but I’ve never seen it last that long.