Chocolate Crack
What you need:
1 foil lined and PAM sprayed cookie sheet
1 box graham crackers
1 cup packed brown sugar
1 cup (2 sticks) real butter (if you use unsalted like I do then add ½ tsp salt)
1 bag choco chips
Place crackers on a large cookie sheet, completely covering the bottom in a single layer. You can break up the crackers to fit. Pre-heat oven to 350. Put brown sugar and butter (and salt if needed) into a small sauce pan and bring to a boil. Stir frequently with wooden spoon while butter is melting. Once it starts to boil stir constantly for 5 minutes. Immediately pour over graham crackers. Smooth out as evenly as possible to cover all of the crackers. Bake for 10 mins. Remove from oven and sprinkle the whole bag of choco chips over the hot crackers. Wait about 30 seconds for chips to melt then spread like icing over entire pan of crackers. Place immediately into fridge or freezer and let them cool till rock hard. Once completely cooled break the crackers up into roughly 2x2 jagged pieces. Try not to eat it all at one sitting. I dare you.
sounds fantastic. I will have to try this soon.
So, I'm trying to figure out why it's called Chocolate Crack -- is it because:
A) it uses crackers,
B) you crack it into pieces once it cools, or
C) it's as addictive as the illegal crack?
D) all of the above..LOL
And STEPH...it's 350...in the first line of the directions so print them out. It's really SO simple and yes, totally addictive! I'm making some today for my kids teacher. Cat
I think Paula Deen ( one of those food network ) people makes the saltines recipe to !
Yummmy..wll have to try it with grahms to!
I recently went through my mother's sacred recipe box, and I found the same recipe but it was called "Mock Toffee". Judging by the look of the recipe card, the recipe was very old.
i have that same recipe with the saltines...also try it my way by also sprinkling on toffee bits on top of the melted chocolate!!! love it!!!
We call it Swedish Caramel Crunch and try chopped walnuts pressed into the chocolate. Delish.
We always melt the chocolate then spread on the caramel/crakers.
For added unhealthyness, BUTTER the foil rather than Pam, have never tried Pam.
Do I?
Oh snap. You are just evil enough to make me happy! Hehehe. Please, please, please... please tell me what fro-nache is!?!?
I'm guessing frozen ganache -- if I'm right, do I get some??? 
When I was a child (and I am very old now) my neighbor friend's mom used to make the saltine ones, without chocolate. They were called Marguerites...(She was from Connecticut; don't know if that name was regional to that area)
Thanks so much for posting this, you are sooo lovely for thinking of sharing (this is where I would put a heart emoticon 
).
I saw this post and thought I have to make this but then I couldn't find it and couldn't remember what it was called, thank God I found it before panic set in I will try both versions, the graham and the saltines for my husband's fishing trip instead of making them "butt" cookies (NFSC) like they always ask for... guys are so childish it's funny.
Tesso: I'm still waiting to hear what "fronache" is...
You know, ok, no one hit me here... I'm just telling you something I remember... no beatings please... I think I remember this recipe as almost always being in church cookbooks, submitted by little old ladies! *ducking* I'm not saying the person who posted this is a little old lady, I'm just saying, if I am remembering correctly, this recipe has stood the test of time because it's flippin' good! I knew it looked familiar, and I have several old cookbooks and I'm pretty sure this is in at least a FEW. That just means it's good, though.
The secret of fro-nache... I'm not sure you're ready for it. Hehehe. It turns out that I knew what it was the whole time... I just had to look inside myself to see it. Hahahaha. Ok, ignore me, I'm in a dorky mood today! 
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