Dark Chocolate Turtle Graham Bars

Iiiit’s Monday…are you psyched??? :roll:

Well, perhaps sending a nice Monday morning recipe your way will put a little “pep in your step?” I’m pretty sure it will, but don’t say I didn’t warn you…

This recipe is INCREDIBLY DECADENT and outrageously delicious. 😯

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Yesterday afternoon, I came across an email from the 12 Days of Cookies that had me totally intrigued. After reading the ingredient list + preparations, I decided it was easy enough, yet worth any effort to attempt to make, so I put together my ingredients and got to work.

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Yes, that’s two sticks of butter…Hey, I warned you. We’re not counting calories here today folks. 😉

Start off by lining a rimmed baking sheet with parchment paper (or a silicone mat, if you have one…I don’t). Arrange the graham crackers in a single layer on the baking sheet. Luckily, my 15×10 jelly roll pan fit ‘em all perfectly!

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Next, combine your butter, brown sugar, chopped pecans, and a pinch of salt in a medium sauce pan.

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Bring the mixture to a boil…

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And continue to boil for 2-3 minutes, stirring constantly. You’ll notice the mixture will start to thicken up and bubble nicely.

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Pour the butter mixture evenly over the graham crackers…

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But be prepared to start unconsciously licking your lips. It will happen. 😛

 

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Bake for 15 minutes in a 350 degree oven.

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While the graham cracker + butter mixture is cooking, start to prepare your chocolate.

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Melt the chocolate in a glass bowl placed over a simmering pot of water (if you’re smart, you’ll simply rinse out the same pot you used for your butter mixture and just fill it with a little water…less dishes to wash!) 😉

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At this point, it is absolutely, positively acceptable to snag a couple chips. Hey, you’ve been working hard. :)

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Now it’s time to be patient. Give ‘em a few good stirs, and go ahead and “accidentally” let your finger slip and hit the chocolate coated rim of the bowl.

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It will take a good 10-12 minutes for the chips to start melting, but I promise…eventually you’ll end up with a smooth, creamy chocolate.

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By now, it’ll probably be about time to take your graham cracker + butter mixture out of the oven.

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It’s ok to stare in amazement, then continue on.

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Pour your melted chocolate over the toffee-covered graham crackers and spread evenly.

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I also sprinkled my dark chocolate layer with a little sea salt. If you have some on hand, go for it. :)

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Chill completely in the refrigerator for about 30 minutes. Cut into bars (they won’t break perfectly) snag one (or three) for yourself, then immediately put the rest in the freezer.

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Or share them with friends.

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Otherwise, you’ll be making a new batch quicker than you can say “flippin’ fantabulous!” 😀

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ENJOY! 😛

Comments

  1. Laura says

    I made these as soon as i read the recipe. the smell that filled the house was…OMG!! Instead of melting the chocolate chips in a bowl, I took a bag of mini chocolate chips. Waited 5 minutes, carefully poured them evenly onto the delicious concoction, then they spread evenly over the toffee. Fewer dishes to wash.

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