Chocolate Caramel Crack(ers)

Chocolate Caramel Crack(ers)
Adapted from David Lebovitz, who adapted it from Marcy Goldman who is the genius that first applied this to matzo

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 semi- or bittersweet chocolate chips (or chopped bittersweet or semisweet chocolate)
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.)

Once completely cool — I sometimes speed this process up in the fridge, impatient as should be expected in the face of caramel crack(ers) — break it into pieces and store it in a container. It should keep for a week but I’ve never seen it last that long.

Peppermint Chocolate Cookies

Okay y'all, don't make these for the cookie swap - I'm bringing them this year!
My sister found these in Rachael Ray's Everyday Dec/Jan issue.

Peppermint Chocolate Cookies
1 1/2 sticks (6 oz) unsalted butter, softened
1 1/2 cups confectioners sugar
1 large egg
1 1/2 cups flour
1/2 cup unsweetened cocoa powder
1 pinch salt
Two 3.5 oz bars dark chocolate, finely chopped
1/2 tsp vegetable oil
2/3 cup finely crushed peppermint candy canes or candies


1. Using electric mixer, beat the butter until soft. With the mixer on low, gradually add the confectioners' sugar until creamy, then beat in the egg.
In a medium bowl, whisk together the flour, cocoa and salt; add to the mixer about 1/3 at a time, beating at low speed until smooth.

2. Lay a 16-inch sheet of parchment paper on a work surface; turn out the dough onto the paper. Using your hands, shape the dough into a 12-inch long cylinder; wrap tightly in the parchment and roll into smooth, even log. Twist the ends to seal and refrigerate for 30 minutes; reshape the cylinder and refrigerate for 30 minutes more.

3. Preheat the oven to 350 degrees, line 2 cookie sheets with parchment paper. Unwrap the dough; using a sharp knife, slice into 1/3 inch thick rounds. Place about 1 inch apart on the cookie sheet; bake until firm, 18 to 20 minutes. Let cool completely.

4. In a bowl, combine 2/3 of the chopped chocolate with the oil; microwave 30 seconds, then stir until smooth. (If needed, heat for additional 10-second intervals.) Stir in the remaining chopped chocolate until smooth.

5. Using an offset spatula, spread a scant teaspoon of melted chocolate on top of each cookie. Sprinkle the peppermints on top and let stand until set, 2 to 3 hours.


Makes 28 cookies, 25 min. pre (plus chilling and cooling), bake 20 minutes.

Best Dessert Ever!

Seriously y'all, I made this a few weeks ago and wanted to cry it was sooooo good. I modified the original recipe slightly, but Sandra and I both agreed it was for the betterment of the world we know. ; )

Brownie Pudding Cake (such an unsuspecting title...)

Ingredients: (with mods)
1 1/4 c. all-purpose flour
1 1/2 c. granulated sugar, divided
1/2 c. unsweetened cocoa powder, divided (I used dutch-process)
2 tsp. baking powder
1/2 tsp. salt
3/4 c. milk
3 Tbsp. butter or margarine, melted
1 1/2 tsp. vanilla, divided
1 c. semi-sweet chocolate morsels (I used peanut butter chips)
1 3/4 boiling water
1 Tbsp. powdered sugar (optional)

Directions:
1. Preheat oven to 350 degrees. Combine flour, 3/4 c. of the granulated sugar, 1/4 c. of the cocoa powder, baking powder and salt in a bowl. Add milk, melted butter, and 1/2 tsp of vanilla; stir until smooth. Stir in chocolate (or peanut butter) chips. Spread evenly in ungreased 9 x 12 pan.

2. In a small bowl, whisk together remaining 3/4 c. granulated sugar and 1/4 c. cocoa; gradually stir in boiling water and remaining 1 tsp. vanilla. Carefully pour mixture evenly over batter in pan.

3. Bake 30-40 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes. Sprinkle with powdered sugar if desired. Spoon into dessert dishes and serve with ice cream (vanilla was perfect!)

Hope it's as amazing for you as it was for us!