Chocolate Covered Graham Crackers with Caramel & Coconut

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The day I made the pretzel turtles, I still had about half a pan of caramel left over and set it aside to cut later. The next day, someone at work was given a box of Camper Grahams. They were a cookie-meets-confection treat from Williams Sonoma and they were awesome! It was a graham cracker with a layer of caramel, dipped in chocolate and then rolled in toasted coconut. It tasted like a cross between a Somoa cookie and Twix. Luckily I had all of the ingredients at home and made them right after dinner.

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They were very easy to put together and delicious. I’m going to start making them just to have a sweet treat around the house.

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Chocolate Covered Graham Crackers with Caramel

Ingredients (all amounts are approximate)

  • 24 graham cracker rectangles
  • 24 slices of caramel (recipe below)
  • 2 cups of sweetened, flaked coconut chopped fine
  • 8 ounces (to start), weight good quality milk or dark chocolate, melted

Method

  • Preheat the oven to 375 degrees.
  • Spread the coconut evenly on a baking sheet and bake until the coconut is toasted and golden brown. Once it has cooled, place it in a bowl.
  • Place the graham crackers in a single layer on another baking sheet.
  • Slice the caramel into rectangles to fit the graham crackers. Place the caramel on top of the graham crackers and press lightly.
  • Melt the chocolate in a double boiler (or microwave if you feel adventurous).
  • Lower the graham cracker topped with caramel carefully into the chocolate and coat evenly, then roll into the coconut and place back on the baking sheet.

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Sea Salt Caramel

Ingredients

  • 1 1/3 cup heavy cream
  • 2 cups granulated sugar
  • 1/2 cup light corn syrup
  • 1/3 cup honey
  • 6 tbsp butter, cut into small pieces
  • 1 tsp vanilla extract
  • 3 tsp sea salt, such as fleur de sel

Method

Prepare an 8-inch baking pan by lining it with aluminum foil and spraying the foil with nonstick cooking spray.

Place the cream in a large saucepan over medium-high heat and bring it to a boil. Stir in the sugar, corn syrup and honey and stir until it begins to boil. Periodically wipe down the sides of the pan with a pastry brush dipped in water to prevent sugar crystals from forming.

Cook the candy, stirring occasionally, until it reaches 257 degrees on a candy thermometer.

Remove the pan from the heat immediately and stir in the butter, vanilla, and 2 teaspoons of salt.

Pour into prepared pan and let set at room temperature until firm enough to cut.

Cut the caramel into small squares or strips with a chef’s knife.  

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