Sunday, November 20, 2011

Chocolate-Peppermint Crunch

Chocolate-Peppermint Crunch -

14 Chocolate Graham Crackers
3/4 Cup (1 1/2 sticks) Unsalted Butter
3/4 Cup Brown Sugar
1/4 teaspoon Salt
30 Ghirardelli Milk Chocolate Peppermint-
Bark Squares-Chopped


Preheat oven to 350 degrees.  Line a baking sheet with parchment paper.
Place Graham Crackers sugar side down on sheet.  Set aside.

Place butter, sugar and salt in saucepan, bring to boil.  Boil over medium
high heat, stirring to dissolve sugar and salt.  Reduce heat and cook at rapid 
simmer until mixture is bubbly and like syrup about 2 minutes.  Pour over graham crackers
and spread evenly.  Move quickly as toffee will harden quick.

Transfer to oven and bake until bubbling, about  8 minutes.  Remove from oven
let cool about 3 minutes, then sprinkle with chopped chocolate using a 
spatula to transfer candy, try to keep as much of the "white" showing on top as possible.  Refrigerate until chocolate sets, break into small pieces package and/or serve.

Line Graham Crackers

 Unwrap chocolates

 Bring to boil 

... until Bubbly and syrupy stage
 Spread over Crackers quickly
 Neatly chop Candy
 Bake until Bubbly

 Transfer onto toffee covered graham crackers
 and cool

Break and serve or package!  ENJOY!!!!

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