We love Crack (ers)!

Yep that’s true.  My family is addicted to Crack!  Crackers, that is.  To be more specific: Chocolate Caramel Crackers!   And you will be too, once you try these wonderful treats.  They last about a week in a covered container, according to the recipe.  But…..we’ve never tested that theory because they’ve never lasted that long around our house!

Chocolate Caramel Crack(ers) will make a great gift for family and friends.  Bonus: it’s not a difficult recipe to make.

For years I had been making a similar recipe with saltines and graham crackers.  But when I subscribed to SmittenKitchen.com and tried their recipe….I was, well….smitten with it!
Smitten Kitchen is a wonderful site for foodies.   She writes with a great sense of humor while giving tutorials on cool recipes.  Click here to see the Smitten Kitchen site.

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Chocolate Caramel Crack(ers)
Adapted from David Lebovitz, who adapted it from Marcy Goldman who is the genius that first applied this to matzo crackers

Ingredients 
4 to 6 sheets matzo or approximately 40 Saltine crackers or crackers of your choice
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 (optional)

Assembly:
Preheat the oven to 350°F. Line an 11-by-17-inch baking sheet with sides (or 11 x 17  jelly roll pan) completely with foil, and then line inside the foil (the base) with parchment paper, cut to fit.

Line the parchment paper 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 section between perforations, if that (hopefully) makes sense.]  Note:  I use a serrated knife to cut saltines in half, to fit in the end of the pan.

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 & foam 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.

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.

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.)

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.

 Enjoy!  I’ll bet you’ll have a new addiction soon too!  ~and thanks to smittenkitchen.com for this recipe.
Judy

Can’t leave these bars alone!

Good evening loyal readers…..
I’ve got a scrumptious recipe tonight!  These “Can’t Leave Alone” bars are so yummy….they won’t stay in your house long!   Six ingredients and less than 30 minutes baking time also make it a winner.  Originally published in Taste of Home magazine in 2006, the recipe was given to me by a friend after I tried them.

Recipe:
Ingredients:
1. 1 box (18.25 oz) white cake mix
2. 2 large eggs
3. 1/3 cup oil
4. 1 can (14 oz) sweetened condensed milk (not evaporated milk)
5. 1 cup (6 oz) semi-sweet chocolate chips
6. ½ stick (1/4 cup) butter, cut small

Assembly:
1. Heat oven to 350 degrees.  Grease a 9″ x 13″ x 2″ pan.
2. Beat cake mix, eggs and oil in a large bowl with mixer until blended.  Press 2/3 mixture in pan.  Put the rest of the mixture aside.
3. Microwave condensed milk, chocolate and butter in a bowl on HIGH 1 minute or until mixture is smooth when stirred.  Pour over crust.
4. Top with teaspoonfuls of reserved cake mixture.
5. Bake 20-25 minutes until lightly browned.  Cool; cut into bars.
**The bars will look wet, even when done.  Don’t over-cook, although I know all ovens are different.  I’ve kept the time just slightly under 25 minutes.  That way the bars stay soft and moist.

These would make a great football Game Day snack, as well as a holiday dessert (sprinkles on top??).
Give them a try!
Good night and thanks for stopping by~
Judy 

Eating Acorns?

Eating Acorns???  Have I got a great treat for you!  Some of you may have seen this on the internet already.  I saw it first on Pinterest…http://pinterest.com/.

 

These Acorns are just YUMMY!

I traced down a website with a recipe, although just looking at the yummy acorns, you can figure out how they are made.  But I want to give credit to the website since it is not my recipe idea.  Here’s the website: http://bargainhoot.com/  (<recipe is here)

Recipe
You’ll need: 1 bag of Mini Nutter Butters
Bag of Hershey’s Kisses
1 Bag of chocolate chips
Melt 1/2 cup chocolate chips in micro for 30 sec., then 10 sec. intervals, stirring, until chips are melted and smooth. This is your Acorn “glue”.
Using a small knife, place a tiny amount of melted chocolate on one side of a Nutter Butter and stick a Kiss on it.  On the other side, put a teensy bit of melted chocolate and stick one chocolate chip for the “stem”.  Set aside on waxed paper to dry and harden.

  Try to keep your family away from them!!  Actually this is a great family activity.  Set up an assembly line and mass-produce Acorns!   Store in an air-tight container.
**Note: if your child is allergic to peanut butter, substitute Mini Nilla Wafers or Mini Ritz Crackers 

I made them this afternoon and had to take my photos quickly!  My family was enjoying eating them so much I thought I might not have enough left for a photo!  They were starting to act a little “squirrelly” too!  😉

If you like peanut butter and chocolate….you are in luck!  Have fun and enjoy making these sweet, photogenic fall goodies!