By Kevin Williams
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. 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. These bark pieces would make a superb gift for Christmas if you put it in a pretty tin or jar. Again, addiction alert, this stuff is good! Below is the recipe for “Chocolate Graham Bliss!”
Serves: 36 pieces
- 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.