Recipe

Mandies Candies Recipe

Add Step-by-Step Photos	Juliagulia / All my dishes 2 years, 4 months ago 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! This recipe makes a big batch but yo... More Prep:5m Cook:12m Servings:50	Juliagulia
	easy bakesale cheap

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Ingredients

24 plain graham crackers

1 1/2 cups unsalted butter, cut into pieces

1 cup packed light brown sugar

1/4 teaspoon salt

11.5 oz bittersweet chocolate (I used Ghirardelli)*

12 oz of semi-sweet chocolate (I used Guittard)*

1 cup hazelnuts, chopped (or any nut or no nuts!)

3/4 cup of unsweetened coconut (optional)

* 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!

Directions

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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Comments

zena824 2 years, 4 months ago said:
This sounds and looks good... good pictures...

image 2 years, 4 months ago said:
Wow! I have seen recipes with regular saltine crackers but this really appeals to me with the graham crackers. Thanks for sharing.

juliagulia 2 years, 4 months ago said:
Yeah! I've made the saltine cracker kind too and I like the flavor this one more. The flavors of the graham and the caramel meld together creating one distinctive flavor, whereas the saltine crackers disappear in the caramel and don't contribute anything except texture. I make a lot of desserts for people at work and these really knocked everyone's socks off.

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