I don’t usually share recipes on A Girl Must Shop, but today I thought… why not?
I have a few specialty chocolate treats and desserts that have become so popular with the family that I’m not welcome at get-togethers unless I am accompanied by chocolate. I’m lucky though, because these happen to be the easiest recipes, ever.
One such treat is what I like to call Chocolate Crack – named for its addictive quality. The first time I got hooked on Chocolate Crack when a good friend Lauren brought it to a party at my home. She gave me her recipe and the rest is history.
Yesterday I made Chocolate Crack for a Christmas party that night.
- Graham Crackers (the amount depends on the size of your cookie sheet. Here, I use 12)
- 2 sticks of butter
- 1 cup of sugar (white or brown – the end result is the same)
- 1 package of chocolate chips (I usually use Ghirardelli Chocolate 60% Cacao Bittersweet Baking Chips, but you can use any kind that you like)
- Preheat the oven to 425ºF.
- Line an edged cookie sheet with tin foil. Spray with cooking spray (optional).
- Place the butter and sugar in a small sauce pan over med heat until it starts to boil. Let boil for 3 minutes.
- Pour butter and sugar mixture evenly over the graham crackers. (I use a spatula sprayed with cooking spray to spread the mixture without it sticking to the spatula)
- Place the cookie sheet in the preheated oven for a few minutes until it starts boiling and the edges have browned slightly.
- Remove the cookie sheet from the oven and pour the chocolate chips evenly over the butter and sugar mixture.
- Wait a few minutes until the chips start to melt then smooth them over the mixture (with a sprayed spatula) until the chips have dissolved and the mixture is covered with chocolate.
- (Optional) Decorate. I used chopped mini marshmallows and tiny pieces of graham cracker for S’more’s Chocolate Crack on one side and spread chopped candy cane over the other side, for a Peppermint Chocolate Crack.
- Chill the cookie sheet in the refrigerator for an hour or so, until the chocolate has hardened. (Be sure to set the pan on a towel to protect your refrigerator)
- Remove cookie sheet from refrigerator. Separate tin foil from cookie sheet and peel it from the back of the Crack.
- Break (or cut) the Crack into pieces and enjoy!
- Keep the final cut Crack refrigerated (to keep from melting) before serving.