Using Your Food Storage: Chocolate Caramel Graham Crackers

Looking for a quick and easy treat for your sweetie this Valentine's Day? Look no further!

These Chocolate Caramel Graham Crackers taste like buttery chocolate-covered toffee and best of all, I didn't have to go to the store to be able to make them.  All the ingredients are ones I have as part of my three month and/or long term food storage. Try it - I promise you'll love it! 

If you can stop after only eating two pieces, you have far more self-control than I do! 

Chocolate Caramel Graham Crackers - Slightly adapted from a recipe published in the January 2003  Gourmet magazine

12 graham crackers (If you don't have graham crackers in your food storage, you could even make your own!)

1-1/2 sticks of butter

1/2 c. packed light brown sugar

1/8 t. salt (If you use salted butter, feel free to skip this.) 

1-1/2 c. semisweet chocolate chips

1 c. chopped pecans

Preheat your oven to 375. Line a rimmed baking sheet with foil, leaving a 2" overhang it each end. Line the bottom of the pan with the graham crackers. 

Melt butter in a saucepan over medium low heat. Add brown sugar (and salt, if using) and cook, whisking constantly, until the butter and sugar are smooth and well combined. The mixture be separated at first, but a minute of whisking over heat will bring it together. Pour over crackers, spreading evenly. Bake until golden brown and bubbling, about 10 minutes. 

Scatter chocolate chips evenly over crackers and bake in oven until chocolate is soft, about 1 minute. Remove pan from oven and gently spread chocolate. Sprinkle nuts over chocolate and cool in pan on a wire rack for 30 minutes. Then pop the pan in your freezer for 15 minutes. 

Lift the crackers from the pan by grasping both ends of foil. Peel foil from crackers and break them up into chunks. Devour!

Supposedly these crackers will keep, chilled and layered between waxed paper in an airtight container, for two weeks. I wouldn't know since they've never lasted that long at my house!