Mandies Candies
From juliagulia 16 years ago
- 12 minutes to make
- Serves 50
I made these for my friend Mandy for her 1/2 Birthday Eve and she loved them! With basics out of your pantry, you can have a tasty dessert that will not fail to impress. Try to eat just one piece. It's impossible! Read more This recipe makes a big batch but you can cut in half easily. Plus it's versital! See less
Ingredients
- 24 plain graham crackers shopping list
- 1 1/2 cups unsalted butter, cut into pieces shopping list
- 1 cup packed light brown sugar shopping list
- 1/4 teaspoon salt shopping list
- 11.5 oz bittersweet chocolate (I used Ghirardelli)* shopping list
- 12 oz of semi-sweet chocolate (I used Guittard)* shopping list
- 1 cup hazelnuts, chopped (or any nut or no nuts!) shopping list
- 3/4 cup of unsweetened coconut (optional) shopping list
- * You can use white chocolate and dark chocolate combinations for color contrast. Be creative! I wouldn't recommend using milk chocolate because it's just too sweet with the caramel, but if that's what you like go for it! shopping list
How to make it
- Preheat oven to 350F. Line a 25 x 17 x full sheet pan pan with foil, leaving a 2-inch overhang at each end.
- In a separate, smaller pan (a brownie pan works great), spread the coconut out in an even, single layer. Bake, stirring after 5 minutes or so, until the coconut becomes an even golden brown. Remove from the oven and set aside. Increase the oven's temperature to 375F.
- Line bottom of pan with graham crackers (it will be a tight fit and you'll need to break a few in half. Set aside.
- Melt butter in a 3-4 quart heavy saucepan over moderately low heat, then add brown sugar and salt and cook, whisking, until mixture is smooth and combined well, about 2 minutes. Pour over crackers, spreading evenly, and bake in middle of oven until golden brown and bubbling, about 10 minutes.
- Scatter chocolate chips evenly over crackers and bake in oven until chocolate is soft, about 1 minute. Remove pan from oven and gently spread chocolate evenly over crackers with offset spatula. Sprinkle nuts evenly over chocolate and cool crackers in pan on a rack 30 minutes.
- Refrigerate overnight or freeze for 15 minutes.
- Carefully lift crackers from pan by grasping both ends of foil, then peel foil from crackers. Break crackers into serving pieces.
- Note: Crackers keep, chilled and layered between sheets of wax paper in an airtight container, 2 weeks.
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