By Kevin Williams
Chocolate Graham Bliss
There are variations of this recipe (some with toffee, some without, some with nuts, some without - no nuts for me!), but I've seen this type of thing served at various Plain functions (and at some of my family functions!)  And, wow, is this stuff is addictive.  I stumbled across a plate of this last week and, wow, is it great!  I mean, it is addictive as all get out.  I nibbled on one of these and I couldn't stop myself from eating another and another and another. Sheesh.  I have found that since I've cut Coke out of my diet that I am compensating by eating more. More of everything  I think I've generally been smart about it.  For instance, eating copious amounts of fruit. I mean, a LOT.  There was a day recently when I had six oranges.  They were those small ones, but, I think my body was going to go into vitamin C shock.  And for breakfast I have just been having heaping bowls of fruit: watermelon, banana, pineapple, honeydew.  It's very satisfying, actually.  The weekend is approaching, so I'll probably have another Coke again.  But I am absolutely loving the feeling of being in control of what I am eating (and drinking).  It's very liberating.  Will it last?  Knowing me, probably not.  But for the moment, I am really feeling good about it.
Nothing healthy about this recipe, but it is amazing. Â Amish and Mennonites without refrigerators would likely cool this bark in their cellar or they'd make it during the winter when they could set it outside. Â These bark pieces would make a superb gift for Christmas if you put it in a pretty tin or jar. Â Again, addiction alert, this stuff is good! Below is the recipe for "Chocolate Graham Bliss!"
- ½ box (about) plain graham crackers (not crumbs)
- 8 ounces (two sticks) butter
- ¼ cup brown sugar
- ¼ cup granulated white sugar
- 2 cups semisweet chocolate chips
- Heat oven to 350 degrees F.
- Line a 15x10-inch jellyroll pan with nonstick foil.
- Arrange whole graham crackers to fit the bottom of the pan in a single layer, breaking up the last few to fit the space.
- Melt 8 ounces butter in a medium saucepan over medium heat.
- Add ¼ cup brown sugar and ¼ cup white sugar.
- Stir to combine.
- Bring mixture to a boil.
- Reduce heat and let the mixture gently bubble for 4 minutes.
- Remove from heat.
- Carefully pour sugar/butter mixture evenly over the graham cracker layer.
- Spread to cover.
- Bake for 10 minutes.
- When done, remove from oven and let rest until bubbling subsides.
- Sprinkle 2 cups semisweet chocolate chips evenly over the top.
- Wait about 2 minutes for chocolate to melt, then use a spatula to gently spread chocolate chips into an even layer on top of the toffee graham crackers.
- Cool to room temperature, then refrigerate for 2 hours.
- Peel foil from chilled bark.
- Crack into 2-inch irregular pieces.
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