When people that have sworn off sweets and treats come back for thirds and fourths, you know you have a winner sweet snack on your hands. Anita and I made a big ole batch of turtle Graham bars for her co-workers. They disappeared in no time. And I can understand why because I was having serious control issues around them. Lightly bitter dark chocolate flavor (a favorite of mine), crunchy pecans and creamy buttery brown sugar, all over tasty Graham crackers. The sea salt topping is the crowning touch. Every bite is fantastic.
Be careful with the butter and brown sugar mixture when it comes time to pour it over the crackers. It’s hot sticky stuff that can burn if you splatter it onto yourself. Also, you want the bars to sit in the fridge long enough for the chocolate to set up really well so that they can be broken up easily.
Also try my Snicker’s cheesecake bars.
- 1 (14.4-ounce) box Graham crackers
- 2 sticks unsalted butter
- 1 cup brown sugar
- 1 cup pecans, chopped
- 1/4 teaspoon sea salt, plus more for topping
- 1 (10 ounce) bag dark chocolate chips
- Preheat oven to 350 F.
- Line a large baking sheet with a silicone mat or parchment paper. Cover with a single layer of Graham crackers.
- Put butter, brown sugar, pecans and 1/4 teaspoon salt in a saucepan over medium heat. Bring to a boil and continue boiling for 2-3 minutes, stirring often.
- Pour butter mixture over crackers. Bake for 15 minutes.
- Melt chocolate per manufacturer's instructions in a microwave or in a double boiler. Pour over crackers, then sprinkle with more salt.
- Refrigerate for 30 minutes, cut or break into bars, and serve.