Chocolate Crack

Courtesy of Monica Hernandez

Ingredients:

2 sticks salted butter

1/2 box Graham crackers

1 cup brown sugar

2 cups semisweet chocolate chips

Directions:

Preheat oven to 350 degrees. Line a 10 by 15 cookie sheet with foil and turn up the edges to form sides. Or use a jellyroll pan. Spray foil with Pam or nonstick spray.

Line tray with graham crackers. I used about 1/2 a box of Nabisco Honey Maid. Cover the entire tray even if u have to break crackers to fill sheet.

Melt 2 sticks of salted butter and 1 cup of brown sugar in a sauce pan. Boil on medium heat for 5 minutes. Stir constantly while boiling the sugar and butter. Then spread evenly over the graham crackers. I smoothed mine out with a spatula.

Then slide pan in oven for 10 minutes.

Remove pan from oven and sprinkle 2 cups of semisweet chocolate chips over the top. Give it a minute or two to melt. Then spread chocolate out evenly with a heat resistant spatula or frosting knife.
Slide pan in refrigerator to chill. I let mine chill over night.

When its cool, remove foil from the cookies and break into random size pieces.

Optional: Sprinkle chopped almonds or crushed candy canes over the chocolate before placing tray in fridge.