Christmas Crack

Its the time of year for Christmas parties, cookie exchanges and a general need to snack on something sweet. As much of a people-pleaser as I tend to be, I completely overextended myself this past weekend, and promised a variety of people a variety of baked goods. While I was rolling and dipping truffles to my heart’s content, J stepped up to the plate to create something suitable enough to share at his family’s annual Bake Day. What was it? The treat lovingly referred to by some as Christmas Crack. (Or Chocolate-Almond Brittle). Behold.

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It doesn’t look impressive all stuck in the pan like that, but once its shattered into shards and cooled completely, this stuff is addictive. Without further ado, here’s the recipe.

J’s Christmas Crack

24 graham cracker squares (break the large rectangles in half)
3/4 cup packed brown sugar (the darker the better)
1 cup butter (I like to use salted)
1 cups sliced or slivered almonds
Semi-sweet or dark chocolate chips (about 1 cup)

Line a cookie sheet with parchment paper, and spray with cooking spray. Place the graham crackers in rows to fill the sheet – it should be a pretty tight fit. Use fewer graham crackers if necessary.

In a saucepan over medium heat, melt together the butter and brown sugar. Cook until these are well-combined, and bring to a boil. Boil for about three minutes, stirring constantly.

Pour this mixture over the graham crackers, and bake at 350 for 8-10 minutes. Remove from oven, sprinkle with chocolate chips, and place back in the oven for another 3 or 4 minutes. By then, the chocolate chips should have softened. Using a knife or a spatula, spread the chocolate over the top of the graham cracker mix. Sprinkle with almonds.

Let cool completely, and then break into pieces and serve.

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