I love it when I have an event to bake for, 'cause it gives me an excuse to try out new recipes. I had been itching to try out this German Chocolate Cracker Candy for a while ... so when it came time for our December after-school teacher get-together, I whipped this recipe out of my files to give it a go.
But, things didn't go quite as planned for this one ... and I had to give these a second go. Fortunately, ...
I had TWO events in the same week! Score!! ... a second opportunity (this bake sale to benefit pediatric cancer research) to try out a tweak ... or two ... to the original recipe.
The original version of this German Chocolate Cracker Candy is reallllllly good ... I mean, just take a look at that yummy combination of milk chocolate morsels, coconut, and pecans atop a brown sugar coated chocolate graham cracker. You want one, don't ya?
But while the original is reallllllllly good, it's also reallllllllllllllly crunchy. And I wasn't completely sold on this crunchiness.
So, I did what I do ... and tweaked the recipe to create a different version. My own version. A softer version.
And then ... then I put the two to a taste test with some of my 'testers' (aka, friends who very willingly try out my 'stuff' and give their very honest feedback).
Well, the votes on this one were an even tie. I myself preferred the softer version, as did a few of my taste testers. But an equal number preferred the crunchy version. Which version one prefers, I guess, is simply a matter of texture preference.
Regardless of the version ... crunchy ... or softer ... the taste is fabulous. And this stuff makes a super holiday give-away treat.
It's pretty easy to make, too. Bonus.
Start by lining a rimmed baking sheet with sheets of chocolate graham crackers.
Then put some butter and brown sugar together in a saucepan ...
... and heat it up until it's all nice and melty and smooth.
Pour the brown sugar 'stuff' all over the graham crackers and bake 'em.
{Ummmm, I had a little oven 'incident' ...yes, that's what we'll call it ... 'cause we certainly wouldn't want to call it a 'fire' ... while baking mine. So, note to self ... when lining your baking sheet with parchment paper and baking with a gas oven, don't let the parchment over hang the pan by much. 'Cause ...
... you may just have an 'incident.' That kinda resembles a fire. And maybe, just maybe, creates a tad bit of smokiness in your kitchen. And some really hard, black sugar stuff. Maybe.}
Finally, sprinkle the graham crackers with chocolate, coconut, and pecans ... all the yummy flavors of German Chocolate Cake {or cupcakes or cookies}.
Cool, and then break the graham crackers into pieces. And there you have it! - German Chocolate Cracker Candy! Whichever way you prefer it ... crunchy or soft{er} ... it's super yum.
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German Chocolate Cracker Candy {Crunchy Version}
Source: Adapted from Christmas with Southern Living 2011
2 sleeves chocolate graham crackers (18 whole graham crackers)
2 c. light brown sugar
1 c. butter
2 (4 oz. each) sweet baking chocolate bars, chopped (I used Ghiradelli semi-sweet baking bars)*
2/3 c. milk chocolate chips
3/4 c. coarsely chopped pecans
1 c. shredded coconut
Line a 15x10" rimmed baking sheet with parchment paper or aluminum foil; lightly spray with non-stick cooking spray. Lay graham crackers on prepared pan so the edges are touching or slightly overlapping.
Heat brown sugar and butter together in a saucepan over medium heat, stirring constantly, until melted and smooth, approximately 5 minutes. Pour brown sugar mixture over graham crackers.
Bake at 350 degrees for 15 minutes; reduce oven to 325 degrees and continue to bake graham crackers for 10 more minutes.
Remove pan from oven and sprinkle graham crackers evenly with the chopped chocolate bars and milk chocolate chips. Let stand 10 minutes; gently spread chocolate over graham crackers. Sprinkle with chopped pecans and coconut, pressing pecans and coconut down gently into the chocolate. Chill for 20 or 30 minutes until hardened. Break graham crackers into pieces. Store in an airtight container.
*Though I didn't try it, I think you could substitute about 1 1/2 c. semi-sweet chocolate chips.
Enjoy!
German Chocolate Cracker Candy {Softer Version}
Source: A Tracey original, inspired by Christmas with Southern Living 2011 and S'more Pralines
2 sleeves chocolate graham crackers (18 whole graham crackers)
1 c. light brown sugar
1 c. butter
1 1/2 c. milk chocolate chips
3/4 c. chopped pecans
1 c. shredded coconut
Line a 15x10" rimmed baking sheet with parchment paper or aluminum foil; lightly spray with non-stick cooking spray. Lay graham crackers on prepared pan so the edges are touching or slightly overlapping.
Melt butter and brown sugar together in a medium saucepan over medium heat, stirring constantly, until mixture just begins to boil (about 4-6 minutes total time). Remove from heat and pour evenly over graham crackers. Bake at 350 degrees for about 5-6 minutes, or until bubbly.
Remove pan from oven and immediately sprinkle milk chocolate chips, chopped pecans, and shredded coconut evenly over the graham crackers. Return to oven and bake for an additional 2-3 minutes.
Chill for 20 or 30 minutes until hardened. Break graham crackers into pieces. Store in an airtight container.
Enjoy!
This post is linked with Thursday's Treasures.
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