Monday, February 27, 2012

Chocolate Crack: GU's Most Evil Manipulation

I've recently welcomed a very important friend back into my life after a bit of a hiatus.  The olive branch was completely unexpected - and it's so cool - I've the opportunity to experience the most amazing transition, reconnection and forgiveness in the friendship.  (Maybe I'm turning into a mature adult after all?)  Even better?  Sub $200 flights brought her out to LA and allowed for in-person catch-up time over lemon drop martinis and carnitas (heck yes we make them often).  And famous last words: you've GOT to try Chocolate Crack!

GU is the reason for some big-time dangerous addictions of my past: 7s, tanning, chocolate chip cookie dough...to name only a few, and I can already tell that it will be for this one that I will never forgive her: Chocolate Crack* is ridiculous, and will be, mark my words, my downfall.  GU, love you.

Chocolate Crack: GU's Most Evil Manipulation
51 saltine crackers (approx)
1 c unsalted butter
1 c dark brown sugar
1 t vanilla extract
2-3 t coarse, ground sea salt 
12 oz high quality dark chocolate (~70%)

  • Preheat oven to 350
  • Line a large baking pan with foil; place saltine crackers salt side up and side-by-side in the pan so the edges touch but crackers are not overlapping (use cracker pieces to fill in gaps on the edges)
  • Chop chocolate into small pieces (choc chip sized) and set aside
  • In a medium saucepan melt butter over medium heat, stirring frequently with a spatula; once melted, add brown sugar, vanilla and ~1/2-1 t salt to combine and cook for approx 5 minutes, until mixture is an even dark brown color and just begins to bubble
  • Remove from heat and immediately pour over saltines; use spatula to spread sauce evenly over crackers
  • Bake crackers for 5 mins, or until caramel begins to bubble; remove from oven and sprinkle with chocolate pieces, allowing the heat of the gooey crackers to melt the chocolate
  • Once softened, use spatula to spread the chocolate evenly to cover all crackers; sprinkle lightly, evenly with more salt (to taste)
  • Set aside to let cool; refrigerate to set; freeze for AWESOME :) (break it apart into little into 2-inch pieces and put into zip-locs for the freezer!)
  • Repeat (a.k.a. addiction)

*Recipe is adapted from this one on seriouseats.com - thanks for all of the inspiration from your fab collection!