The Grammy Awards are tonight and I was inspired to make something to snack on while I watch the show. I thought about some options related to music or some of the songs nominated this year, like maybe "Chocolate Shake-It-Offs" or "Bang Bang Shrimp Cocktail". But then I thought about graham crackers... or "grahammy" crackers and what could I do with the box of graham crackers in my pantry. After a little research, I came up with what looked to be a pretty quick and easy recipe featuring caramel sauce, chocolate and pecans. What could go wrong?
Well, apparently, quite a bit. That's right...I had an epic food fail - of unfixable proportions. The recipe called for butter and sugar to be brought to a boil on the stove. Having just made caramel corn in the microwave, I thought to myself, "I don't need to dirty another pot. I can just make it in the microwave." So that's what I did. The recipe said to boil for about 4 minutes - so I thought 5 minutes in the microwave should do just fine. Five minutes later, I did have melted butter and dissolved sugar, but as I started to stir with a spatula, the butter would not incorporate into the mixture and the sugar was a little grainy. So I got a whisk...maybe whisking it in will work better. Nope. I thought, "maybe my immersion blender will really bring it together". Instead, I had hot butter flying over my counter, splattering on my hand and fully saturating my dish towel. At this point, I literally threw the dish towel in and decided to start over.
Out came the saucepan, the proper measurements of butter and sugar (I may not have been super exact the first time around), and I brought the mixture to a boil. Stirring constantly, I was rewarded with a perfectly colored caramel sauce - golden and delicious. From there, it was smooth sailing and the rest of the recipe came together in no time. The hardest part was waiting for it to cool so I could dig in to this highly snackable treat.
Chocolate Toffee Grahammies
- 16-17 graham crackers
- 1 cup butter
- 1/2 cup dark brown sugar
- 1 1/2 cups semi-sweet chocolate chips
- 1 cup toasted & chopped pecans
Preheat oven to 350 degrees. Line a jelly roll pan with foil and spray with non-stick spray. Lay graham crackers in the pan until completely covered.
In a saucepan, melt butter and brown sugar. Stirring constantly, bring to a boil and cook for 4 minutes. Pour the caramel sauce over the graham crackers. Bake in the oven for 8 minutes.
Immediately, sprinkle the chocolate chips over the caramel and wait about 2 minutes for the caramel to melt the chocolate chips. With a knife, spread the melted chocolate over the entire pan. Sprinkle with the chopped pecans and let cool about 2 hours before breaking into big pieces. (You can also pop it in the fridge to speed up the cooling process, cause you know you wanna dig in as soon as possible.)
Note: If you don't have graham crackers on hand, you can also use saltines or pretzel thins as your base. Be creative!