Chocolate Caramel Grahams

Problem was, I didn’t have the main ingredient.  *sigh*

No worries because there was an alternate that could be used that I did have, so I got to make my own version AND give it a new name.

Without further ado, let’s get started shall we?

Our cast of characters are:

• Cooking spray
• 15 graham crackers
• 2 sticks (1 cup) butter
• 1 cup light brown sugar
• 10 ounces semisweet chocolate chips

Here’s what you’re gonna do:

Preheat oven to 425 degrees F.

Line 1 large or 2 small jelly-roll pans with aluminum foil, spray with nonstick spray and arrange the graham crackers upside down in a single layer.

I broke my crackers in half, which in hindsight wasn’t such a great idea.  Leave them whole.  Trust me on this.

In a medium saucepan, melt the butter and brown sugar together and boil until it turns a caramel color, a few minutes.

Make sure you stir this constantly so that it won’t burn.  You are making caramel, after all.

Remove from the heat and pour over the crackers, covering them evenly.

Put the jelly-roll pan in the oven and bake for 3 to 5 minutes, or until just bubbly, watching carefully.

Remove from the oven and pour the chocolate chips over the crackers.

When the chips melt a bit, spread them over the crackers with a knife.

Transfer the pan to the freezer for 15 to 20 minutes, or until completely cold.

They will form one big sheet.  Break up into pieces.  Store in an airtight container.

Didn’t I tell you these were simple?  And what a nice change from always grabbing a candy bar for a quick chocolate fix.