I first saw the recipe for this on Cheryl Klein’s blog. I added the crushed peppermints because:
1. Who doesn’t love peppermints and chocolate?
2. I was in a real pickle. I needed some cookies for a Christmas cookie swap
These would make great Valentine’s treats too. And if you have small kids at home, you can probably make these without going to the store. The ingredients are staples in most households with preschoolers. Plus they can store for a long time in an airtight container or in the freezer. (That is, if you have more willpower than we do.)
Graham Cracker Goodness
1 sleeve graham crackers
1 cup butter
1 cup packed brown sugar
1 pkg chocolate chips
Preheat oven to 350 degrees. Line a 10″ x 15″ cookie sheet with tinfoil. Place crackers flat on the cookie sheet so that they’re all touching each other and so that they extend right to the edges. (Use pieces of crackers if necessary to make it work out.)
Melt butter and sugar.
Boil 3 minutes.
Pour over crackers.
Put in the oven for 5 minutes, or until bubbles form all over.
Find your nearest tattooed chef with homemade paper/Scotch tape apron and begin pounding peppermints like there’s no tomorrow. Set a timer, so you don’t forget your goodies during the mint crushing frenzy.
Pull out the cookie sheet and sprinkle chocolate chips on top. Put in the oven for an additional minute, then take it out and spread the chocolate to the edges.
Sprinkle on the crushed mints. Isn’t it pretty?
Let it cool. Put in the freezer for 3 hours (or more), then take out the frozen sheet and peel off the tinfoil. Break the bark into pieces. Can be frozen, stored in a tin, or consumed – my personal favorite. Enjoy. Happy Valentine’s Day to all.
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