I love how this dessert sounds. It just rolls off the tongue and makes you all happy inside. I came across this recipe in my family cookbook, and reading how easy it was, and the fact that I didn’t need to go to the grocery store to make it, I decided I’d whip up a batch of this snack. And if I can make it while my three-and-a-half month-old baby sleeps, you know it’s gotta be easy. It’s also extremely addicting, so I had to freeze almost all of it, otherwise everytime I’d enter the kitchen, I’d take a smidge. And of course, a smidge here and a smidge there will be a smidge here and a smidge there on my hips. (Which I’m trying to get to go down anyway.) Okay, moving on…
Here is all you need to make this delicious snack: graham crackers, butter, brown sugar, chocolate chips, and peanuts. Oh, and a jelly roll pan.
You will need enough graham crackers to cover the bottom of a jelly roll pan. Make sure you don’t grease it.
Then combine the butter and sugar in a heavy saucepan. Cook it over medium-heat, stirring occasionally, until the mixture comes to a boil.
It should be a nice golden-brown when it’s done boiling.
Immediately pour this mixture over the graham crackers and spread to coat.
Sprinkle the chocolate chips. Let the chips stand about 1 minute before spreading.
If the chips aren’t melted enough, you can put it in the oven for just a bit to heat them back up. Just make sure you watch it! (You only want to warm back up the chips, not bake the dessert.)
It looks like a river of chocolate. Yum..
Then sprinkle the dessert with peanuts. Lightly press it into the choclate, to “set” it.
Cool, and break into pieces. (If you want it colder, stick it in the fridge.) Enjoy!
P.S. There are a variety of options you can do with this dessert. Dark chocolate or milk chocolate. Instead of peanuts you could use toasted coconut, or dried cranberries.
24 graham crackers
3/4 cup butter
3/4 cup firmly packed brown sugar
1 cup semisweet chocolate chips
1 cup peanuts, salted
Place graham crackers side by side in an ungreased 15x10x1″ jellyroll pan. In a heavy 2-quart saucepan, combine butter and sugar. Cook over medium heat, stirring occasionally, until mixture comes to a boil (about 3-5 minutes). Boil 5 minutes, stirring constantly. Immediately pour over the graham crackers; spread to coat. Sprinkle with chocolate chips. Let chips stand 1 minute; spread. Spread with peanuts. Lightly press peanuts into chocolate. Cool;break into pieces.
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