My husband came home from work raving about this dessert he tried that a co-worker made. Lynette M. emailed me the recipe and I made this over the weekend to share with my dad who loves chocolate. The name suits the dessert. It is dangerously addicting! We all couldn’t keep our hands off it. We had to throw them back in the freezer so we wouldn’t keep eating them. YUM, YUM, YUM. Thank you Lynette! Since having our daughter, we’ve began calling this dessert: MADIE’S GRAHAM SNACKS.
INGREDIENTS: Doubling this recipe is highly recommended
1 foil lined and PAM sprayed cookie sheet with edges (9.5 x 13’)
About 10 graham crackers (1.5 sleeves)
1 cup packed light brown sugar
1 cup (2 sticks) real butter (if you use unsalted like I do then add ½ tsp salt)
1 bag chocolate chips, about 12 oz. (semi-sweet chocolate morsels, preferably Ghirardelli)
Fleur de Sel salt, optional
Preheat oven to 350 degrees
Foil line your baking sheet and spray with cooking spray
Place graham crackers on a large cookie sheet, completely covering the bottom in a single layer. You can break up the crackers to fit the edges
Add brown sugar and butter (and salt if using unsalted butter) into a small sauce pan and bring to a boil. Stir frequently with wooden spoon while butter is melting. Once it starts to boil stir constantly for 3 minutes.
Immediately pour over graham crackers. Smooth out as evenly as possible to cover all of the crackers.
Bake for 10 minutes
Remove from oven and sprinkle the chocolate chips over the hot crackers
Wait about 1 minute for chips to melt then spread like icing over entire pan of crackers with a spatula
Let cool for 5-10 minutes on the counter and then place the pan immediately into fridge or freezer and let them cool till rock hard. I keep them in the freezer overnight
After a few hours or overnight, remove the pan from the freezer and break the crackers up into roughly 2×2 jagged pieces.
Sprinkle lightly with Fleur de sel salt
Add them into a large Ziploc and keep them in the freezer or put out for your next party
Notes: you can serve these out of the fridge, freezer or room temperature.
If you don’t like graham crackers, then you should try the pretzel version: