When I am sent my blog assignment, I always jump right over and check it out. Of course, I start pinning everything that I would LOVE to make, so last night when I was in the car while my husband was making that LONG 7 hour drive home from Pebble Beach, I knew I had already pinned a handful of recipes I was wanting to make. I clicked on over and there were three recipes I had chosen. Now, I just need to pick the one I was gonna make at 5:30am and I was ready to go. I knew I had all the fixin's for the German Chocolate Cracker Candy, so that was an easy decision. My secret blog this month is Authentic Suburban Gourmet.
The funny thing is that I use to make a recipe JUST like this when I was a kid. I was going to share with you also, my recipe (it's really similar, but mine has no coconut). Here is the recipe from ME when I was about 10 years old (in my lovely handwriting, with my awesome signature) TOO CUTE! And YES, YES, that is a lovely photo of yours truly.
I don't know why I don't make this recipe more often, everyone LOVES it. Today, though I made this new version from my Secret Recipe Blog and it was just as delicious. Oh, the possibilities.
German Chocolate Cracker Candy
originally from Southern Living 2011 Christmas Book
10 Graham crackers (1-1/2 pkgs)
1 cup brown sugar, firmly packed
1/2 cup butter (1 stick)
1-1/2 cups milk (or dark) chocolate chips (or if you run out use melting chocolate like me)
2/3 cup coarsely chopped whole walnuts (or almonds or your favorite nuts)
1/2 cup shredded coconut, lightly toasted
extra 1/2 cup mini chocolate chips (if you wish for topping)
Preheat the oven to 350. Arrange the graham crackers tightly on a cookie sheet that has sides on it or the sauce will run over the edges. I like to use parchment paper for less of a mess (but it's not required).
Heat the brown sugar and butter in a saucepan over medium heat until melted and smooth, and slightly bubbling, about 5 minutes. Pour over the graham crackers and spread to cover all crackers. Bake at 350 for 15 minutes. The mixture will be bubbly. Remove from oven and spread some more if necessary pushing any excess butter and sugar mixture onto the crackers. Also at this time you can spread your coconut onto a small baking dish and toast for about 7 to 9 minutes in the oven at the same time.
Sprinkle with the chocolate chips and let melt for about 10 minutes (if using melting chocolate, I melt in the microwave first and then spread the melted chocolate over the graham crackers). Sprinkle the nuts, toasted coconut and mini chocolate chips. Press gently to adhere to chocolate, I like to return to oven for about 3 minutes to just toast the tops a little and melt the mini chocolate chips in place. They will re-harden once you remove from the oven and they should keep their form. Chill in freezer for 15 minutes or on the counter for about an hour or so. Remove and break apart gently. Store in an airtight container and best kept chilled in the refrigerator. Enjoy!
Here is a list of my past Secret Recipe Club recipes:
- Blueberry Muffins (Gluten-Free)
- Bean Roll-Up (extra post)
- Cucumber Salad
- Raspberry & Nutella Pizza (extra post)
- Pioneer Woman's Chicken Pot Pie
- Frozen Breakfast Burritos
- Pink Pearl Applesauce (crock-pot)
- Peanut Butter Marshmallow Cake (extra post)
- Cake Mix Cinnamon Chip Brownies
- Sweet and Smokey Roasted Cauliflower
- Cheesy Bacon Ranch Dip
- Trail Mix Cookies
- Creamy Noodles