Thursday, December 6, 2012

Carmel Graham Cracker Bark

Remember the Heath Bars Amber posted back in 2010? Well, they are one of my favorite quick treats to make. You know, like when your husband calls to say he has a guys night in 30 minutes and needs to bring a treat. Or for last minute home teaching or visiting teaching treats. 
So, these are pretty similar to those. They are made with graham crackers instead of saltines and have a carmel middle instead of toffee.
I love them both!
adapted from cookiesandcups
Graham crackers - enough to line the bottom of a jelly roll pan, about 1 1/2 sleeves.
1 cup butter
1 cup packed brown sugar
1 (14 oz) can of sweetened condensed milk
8 oz of white almond bark, finely chopped
Preheat oven to 400 degrees. Line your jelly roll baking sheet with foil and spray with non-stick cooking spray. Cover the bottom with graham crackers. Fit them in nice and snug. You'll have to break a few to fill in the gaps.
In a large saucepan melt butter and brown sugar over medium heat. Bring it to a boil and boil for 2 minutes. Remove from heat and stir in your sweetened condensed milk. (I love this stuff!) Pour evenly over graham crackers. Bake for 7-8 minutes or until nice and bubbly. Watch it closely towards the end of the 7 minutes.
Remove from oven and let sit for a minute before sprinkling on your finely chopped chocolate. Let the chocolate sit for 3 minutes and then spread it around with the back of a spoon or an offset spatula.
Cool completely. I like to speed up the process by placing it in the freezer for 20-30 minutes. Peel off the foil and cut into desired serving sizes. These can be quite gooey if left at room temperature, so I like to store mine in the fridge. Enjoy!