Comments on: chocolate caramel crack(ers)

By: Rinna

Rinna — Tue, 23 Feb 2010 05:00:26 +0000

I made these with the five million pounds of leftover matzah I have every year – soooo amazing. (did this a while ago but just leaving the comment now since I just remembered) I love your blog and especially your pictures – they are amazing. I just got a nice camera and I’m trying my hand at documenting my cooking adventures as well! next up – the monkey bread!

By: deb

deb — Sat, 06 Feb 2010 00:29:26 +0000

Jennifer — Yes, it is sticky. The only way to get chocolate to cool without being tacky is to temper it. Which is a complicated process of raising then lowering then raising again slightly the temperature of melted chocolate so that when it cools completely, it is like chocolate pieces that you can buy. (You can Google about for the exact directions.) It’s a tricky process, which is why I didn’t bring it up for something so simple as this. But once you get tempering down, you can really dip anything into chocolate and it will have the shiny/hard look of good chocolate shop chocolates.

By: Jennifer

Jennifer — Sat, 06 Feb 2010 00:22:28 +0000

Hi Deb,
Congratulations on your amazing food blog… since i bumped into it im absolutly addicted! Thumbs up on evertyhing.. the recipes, the pictures and your stories….
I had a question about the Crack crackers…. I tried this recipe, the flavor was amazing.. but the chocolate never dried… so it was stick! Very stick…. is there a trick im missing.. please Help! I see in your picture you stacked them up…. with this stickiness i wouldnt be able to do that…. Let me know what you think.
Again congrats!
Jennifer

By: Julie

Julie — Sun, 31 Jan 2010 23:39:02 +0000

I made these from Marcy Goldman’s recipe. Now I think its the only reason I get invited to the party!!LOL!! They are very addictive especially if you add some extra choc. chips on top to make the chocolate layer thicker. When I can find them I like using the organic coffee flavored chips. I then add toasted, coarsely chopped pecans and press into the thick melted chocolate. I will then use a metal salad fork and perforate the whole pan into squares about 2-1/2″ while it is still warm, sorta like what you are supposed to do with shortbread cookies. Once it cools its easy to lift up the foil and get the “Crack” off the pan. I have also drizzled white choc from a plastic bag over the top for decoration.

By: Lisa

Lisa — Sat, 09 Jan 2010 21:27:24 +0000

Thanks Deb!

By: deb

deb — Sat, 09 Jan 2010 18:11:06 +0000

No but if your kitchen is warm you mind find that they stick together less if cold.

By: Lisa

Lisa — Sat, 09 Jan 2010 16:08:50 +0000

Does this need to be refrigerated?

By: Allison

Allison — Thu, 24 Dec 2009 19:55:18 +0000

Thank you for this recipe! I am now calling the modified version I made Christmas Crack. I used magic flake crackers, purchased from the Vietnamese grocery store, which are sort of a cross between club crackers and saltines. For the topping, 60% cocoa chocolate chips, and crushed candy cane. They came out perfect (and way better than the version someone served at a party last night).

By: Jade

Jade — Tue, 15 Dec 2009 14:23:12 +0000

I made these this weekend with graham crackers. They are awesome!!!

By: Leslie

Leslie — Tue, 15 Dec 2009 02:59:56 +0000

I just made these for the first time and WOW. I have had these at parties before but this recipe is by far the best! My grocery store didn’t have matzo (can you believe that?) so I had to use saltines but they were still so good! Usually I make sweets and then give them away instantly so I don’t become a Fatty McFatterson but I don’t even want to give these away! Thanks!