Catching up, here is Day 6. They are deeeeeelicious.
Bringing them to a going away party tonight so we roomates + fiance don't have to continue the laborious task of eating cookies. It's a tough job.
Turtle Graham Bars by Claire Robinson
Gather up:
Approximately 14 graham crackers
1 cup (2 sticks) unsalted butter
1 cup packed dark brown sugar
1 cup chopped pecans
Kosher salt, to taste (I forgot this, but oh well!)
12 ounces dark chocolate, finely chopped (I used semi-sweet and it was still delicious)
Begin by:
Preheat the oven to 350 degrees F.
Line a rimmed baking sheet with a silicone mat.
Arrange the graham crackers in a single layer on the lined baking sheet.
Put the butter, brown sugar, pecans, and a pinch of salt in a saucepan and bring to a boil.
Boil for 2 to 3 minutes, stirring constantly.
Pour the butter mixture evenly over the graham crackers and bake for 15 minutes.
Remove and set aside.
Meanwhile, melt the chocolate in a glass bowl placed over simmering water.
Pour the chocolate over the toffee-covered graham crackers and spread evenly.
Chill completely in the refrigerator for about 30 minutes. Cut into bars.
Line a rimmed baking sheet with a silicone mat.
Arrange the graham crackers in a single layer on the lined baking sheet.
Put the butter, brown sugar, pecans, and a pinch of salt in a saucepan and bring to a boil.
Boil for 2 to 3 minutes, stirring constantly.
Pour the butter mixture evenly over the graham crackers and bake for 15 minutes.
Remove and set aside.
Meanwhile, melt the chocolate in a glass bowl placed over simmering water.
Pour the chocolate over the toffee-covered graham crackers and spread evenly.
Chill completely in the refrigerator for about 30 minutes. Cut into bars.
I added dried cherries to mine as well! Have fun with it!
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