Chocolate Crack

Chocolate Crack

This recipe was shown to me by a Rockies mountain guide to share while cross country skiing in the back country.

A  sweet treat to share of a salty toffee cracker cookie made with plain saltine crackers, but uncommonly addictive.

This is serious stuff. And no wonder. This is an unbelievable delicious combination made with crunchy saltine crackers, caramel sauce turned into toffee caramel , topped with chocolate and some pistachios or any other roasted and salted nuts.

Super easy and quick to make. Once you try this recipe you will see how fast it gets gobbled up!

A few more practise runs and you will soon find making it with your favourite chosen items tastes mighty fine and costs a lot less than some store bought chocolates.

I topped this batch with some fresh roasted and chopped pistachio nuts for my taste preference, but I’ve seen recipes that used pecans, almonds or no topping at all. Try broken bits of candy or toasted seeds like fennel, sesame etc..

I know dried cherries, blueberries, mango and cranberries would work great too, or anything that combines well with sweet & salty.

A neat simple recipe to play around with and make it your own personal treat favourite.

You will need; This amount is for 16 cookies.

Approx. 24 saltine, ritz, soda crackers or graham crackers

1/2 tin condensed milk[caramelised by cooking till it browns slightly]

3 tbs demerara brown sugar   [or mix 3 oz. brown sugar and 4 oz. butter for richer tasting wafers]

3 oz. plain or semisweet chocolate chips or pieces.

3 oz. gr chopped pecans, almonds, and/or cashew nuts  optional: sprinkles, chopped dried cranberries, whatever comes to mind.
Prepare a baking sheet with thick heavy duty aluminum-foil; spread the crackers out in a single layer side by each

Add the sugar to the caramelised condensed milk in a thick-bottomed pan, and bring to the boil.

Keep it continuously bubbling and cooking for 3 minutes.

Now pour over the crackers and be careful. Very hot!

Bake for 5 minutes in a pre-heated oven, at 425 degrees.

The syrup on top should look like a caramelised sticky glaze some what like soft caramel toffee and completely cover all the crackers.

Now add the chocolate chips  over the hot toffee glaze immediately after it comes out of the oven.

Let them melt and using a metal spatula spread out evenly.

Top with the chosen chopped salty nuts and sweet bits of dried fruit along and any savoury sprinkles.

Leave to cool completely, preferably overnight. I cover with wax paper and aluminum foil like a chocolate bar. Now Peel off the alum-foil.

 Break apart into bite size pieces and store air-tight to keep it crisp.

I like a good chunk of chocolate crack and this recipe will sure deliver that.

Cheers!