Oh, for a moment there you thought we had actually purchased a home, didn't you?
No, no, that's a whole different blog.
Today is for crack, or chocolate covered crackers.
This year, in an effort to celebrate all the holiday fun, I tried out a recipe of chocolate covered matzo crackers (sorry this recipe is so late in coming Marcie and Marina!).
They seemed simple enough. A few crackers, which are in supply with Passover and all, a little chocolate, a little caramel. No biggie.
Ha! Except that I overlooked the main ingredient combo, a lethal mix of chocolate, pecans, brown sugar and yes, butter. Damn it all.
It was recommended that I should freeze any extra crack(ers). So whatever I couldn't give away I threw in the cool box. Stupid, stupid, stupid.
"I don't really care for them" said my hubs. Of course.
Apparently he cares for ginormous thighs though, because without his help, I am going to eat all the crack myself. I'm serious. It's almost gone people.
As I no longer have two hands to work with on any given day, baby tucked on hip and all, I thought that doing laundry one handed (crack in the other hand) was perfectly suitable too.
Bite of crack.
Scoop of laundry to dryer.
Bite of crack.
Scoop of laundry.
Bite of...Oh crap! My crack just fell on the laundry room floor. Pecans, chocolate, matzo everywhere.
"Oh beautiful crack. Sweet lover of mine. You didn't deserve this?"
So I picked it up. And....
I almost ate it, lint and all. But I didn't. But it was close.
If you've ever seen that Sex in the City episode where Miranda eats chocolate cake out of her garbage can, then you know where I was. Totally addicted, a little over-weight, and barely holding on.
I threw the crack bits away.
Here's the recipe! (matzo is on sale now).
Chocolate Caramel Crack
(Adapted from David Lebovitz)
4 to 6 sheets matzo or approximately 40 Saltine crackers or crackers of your choice
1 cup (2 sticks or 8 ounces) unsalted butter, cut into a few large pieces
1 cup packed light brown sugar
A big pinch of sea salt
1/2 teaspoon pure vanilla extract
1 1/2 cups dark chocolate chunks
1 cup toasted chopped almonds, pecans, walnuts or a nut of your choice (optional)
Extra sea salt for sprinkling (optional)
Preheat the oven to 350°F. Line an 11-by-17-inch baking sheet completely with foil, and then line the base of the foil with parchment paper, cut to fit.
Line the bottom of the baking sheet with matzo or crackers, covering all parts. [If using matzo, you'll need to break pieces to fit any extra spaces, which will be annoying because despite being perforated, it does not actually break in straight lines. I have some luck pressing a serrated knife straight down along a section between perforations, if that (hopefully) makes sense.]
In a medium heavy-duty saucepan, melt the butter and brown sugar together, and stir it over medium heat until it begins to boil. Once it has begun boiling, let it bubble for three more minutes, stirring it well. It will thicken a bit as it cooks. Remove from the heat and add the salt and vanilla, and then quickly pour it over the matzo or crackers. You’ll want to spread it quickly, as it will begin to set as soon as it is poured.
Bake the caramel-covered crackers for 15 minutes, watching carefully as it will bubble and the corners might darken too quickly and/or burn. You can reduce the heat if you see this happening.
Remove from oven and immediately cover with chocolate chips. Let stand five minutes, and then spread them evenly across the caramel. An offset spatula works great here. If you’re using them, sprinkle the chocolate with toasted chopped nuts and/or sea salt. (The sea salt is great on matzo. On Saltines, it’s really not necessary.)
Cool completely.
I'm not saying anything. Nope. Not a thing. My lips are sealed. Yes they are....
Posted by: suzanne maggio | April 19, 2009 at 07:09 AM