Apparently I like sweets with the word “crack” in it. First there was McQuilkin’s Crack aka Pecan Chewies. I love my best friend’s Grandmother’s Crack which, ironically, is a whole lot like this recipe minus the chocolate. But hey – adding chocolate to anything pretty much escalates it to the uber-crack status, doesn’t it?
The oldest brought home a little tub of this chocolate crack from my bonus Ginger daughter’s house over the Christmas holidays and we absolutely loved it. I found a recipe on Tasty’s Facebook page (have you guys seen all the awesome, super-fast, easy videos from Tasty that pop up in your Facebook feed??) and figured I’d give that recipe a whirl because it looked pretty spot on to what Mackenzie had brought home.
It wasn’t. I made it and it wasn’t awful but it wasn’t the deliciousness that we had tasted out of Carson’s house. I started looking around for other versions of chocolate crack that were close and almost all the recipes called for saltines which I did not like at all. So I decided to take the ones I saw, add my own tweaks and folks – let me tell you – I think I have hit on the winning version. Added bonus? It’s SO easy to make.
If you like chocolate covered toffee, you're going to love this easy candy/cookie recipe!
Preheat over to 350°. Line a large cookie sheet with parchment paper and spray generously with Pam or other release spray. Line tray with graham crackers until tray is full.
In a sauce pan, combine butter and brown sugar. Stir until dissolved. Once butter and sugar are dissolved, let mixture heat for 3-5 minutes stirring frequently until it thickens slightly. You do not want it to boil or stick. Remove from heat, wait one minute and add the vanilla stirring to combine.
Pour mixture over graham crackers and spread with a chef's spatula to coat all the crackers.
Place tray in over for 5-7 minutes or until the butter/sugar mixture becomes bubbly.
Remove from oven and let sit for 1-2 minutes. Evenly spread 2 cups of chocolate chips over the top of the crackers.
Loosely cover the whole tray with aluminum foil for 3-5 minutes.
Remove foil and smooth the melted chips over the entire cracker surface until all the crackers are covered.
This part is optional - if you're a nut lover, now's when you add those. Sprinkle chopped pecans over the crackers.
Cover the tray again with foil and place the tray in the freezer for AT LEAST one hour. If they don't get hard enough, you will have a gloppy, chocolatey mess on your hands. I left mine overnight but I understand if you can't wait that long...
Remove tray from freezer and IF they're solid, break them into little pieces, store in an airtight container and enjoy!
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