It technically is “knit night,” but without the knitting – similar to book clubs where books are mere accessories for the chatting and eating. The great thing about “knit” night is that it’s totally low key. You can come in your pajamas after a crazy day, and you go home happy – or at least full – or both. Everyone always brings something yummy, and somehow, everything magically comes together in a warm, fuzzy, almost soul (definitely stomach) sustaining meal.
It seems as though the essentials of (ANY) girls’ night (aka book club, aka "knit" night) are
1. Great people
2. Cheese (actual cheese, not “cheese” aka cheese product)
3. Sugar (not a lot, but some)
This night, we had (real) Cheese Fondue infused with Guinness and apple juice (that’s a whole other blog)… and sugar, well… it was from SmittenKitchen. This recipe found its way to my inbox not long ago. When I tried it, it was like, OMG, why haven’t I ever had this before?
It’s fantastic for entertaining because you can make it well ahead of time, and all you need to do is put it on a plate and watch it get devoured.
Chocolate Caramel Crack(ers)
From SmittenKitchen, who adapted it from David Lebovitz, who adapted it from Marcy Goldman
NOTE: For a regular sized cookie sheet, I halved the recipe.
4 to 6 sheets matzo or approximately 40 Saltines (matzo is easier)
1 cup unsalted butter, cut into large pieces
1 cup packed light brown sugar
A big pinch of sea salt (or kosher)
1/2 teaspoon pure vanilla extract
1 1/2 cups semi- or bittersweet chocolate chips or chunks
1 cup toasted chopped almonds, pecans, walnuts
Extra sea salt for sprinkling (optional, but highly recommended)
Preheat the oven to 350°F. Line an 11-by-17-inch baking sheet completely with foil (do NOT skip this step), and then line the base of the foil with parchment paper, cut to fit.
Line the bottom of the baking sheet with matzo or crackers, covering all parts. If using matzo, you'll need to break pieces to fit any extra spaces.
In a medium heavy-duty saucepan, melt the butter and brown sugar together, and stir it over medium heat until it begins to boil. Once it has begun boiling, let it bubble for three more minutes, stirring it well. It will thicken a bit as it cooks. Remove from the heat and add the salt and vanilla, and then quickly pour it over the matzo or crackers. You’ll want to spread it quickly, as it will begin to set as soon as it is poured. A silicone spatula is handy for this.
Bake the caramel-covered crackers for 15 minutes, watching carefully as it will bubble and the corners might darken too quickly and/or burn. You can reduce the heat if you see this happening.
Remove from oven and immediately cover with chocolate chips. Let stand five minutes, and then spread them evenly across the caramel. An offset spatula or silicone spatula works great here. Sprinkle the chocolate with toasted chopped nuts and/or sea salt.
Let cool. The chocolate should be hard. Break it into large pieces and store it in a container. It should keep for a week.
It seems as though the essentials of (ANY) girls’ night (aka book club, aka "knit" night) are
1. Great people
2. Cheese (actual cheese, not “cheese” aka cheese product)
3. Sugar (not a lot, but some)
This night, we had (real) Cheese Fondue infused with Guinness and apple juice (that’s a whole other blog)… and sugar, well… it was from SmittenKitchen. This recipe found its way to my inbox not long ago. When I tried it, it was like, OMG, why haven’t I ever had this before?
It’s fantastic for entertaining because you can make it well ahead of time, and all you need to do is put it on a plate and watch it get devoured.
Chocolate Caramel Crack(ers)
From SmittenKitchen, who adapted it from David Lebovitz, who adapted it from Marcy Goldman
NOTE: For a regular sized cookie sheet, I halved the recipe.
4 to 6 sheets matzo or approximately 40 Saltines (matzo is easier)
1 cup unsalted butter, cut into large pieces
1 cup packed light brown sugar
A big pinch of sea salt (or kosher)
1/2 teaspoon pure vanilla extract
1 1/2 cups semi- or bittersweet chocolate chips or chunks
1 cup toasted chopped almonds, pecans, walnuts
Extra sea salt for sprinkling (optional, but highly recommended)
Preheat the oven to 350°F. Line an 11-by-17-inch baking sheet completely with foil (do NOT skip this step), and then line the base of the foil with parchment paper, cut to fit.
Line the bottom of the baking sheet with matzo or crackers, covering all parts. If using matzo, you'll need to break pieces to fit any extra spaces.
In a medium heavy-duty saucepan, melt the butter and brown sugar together, and stir it over medium heat until it begins to boil. Once it has begun boiling, let it bubble for three more minutes, stirring it well. It will thicken a bit as it cooks. Remove from the heat and add the salt and vanilla, and then quickly pour it over the matzo or crackers. You’ll want to spread it quickly, as it will begin to set as soon as it is poured. A silicone spatula is handy for this.
Bake the caramel-covered crackers for 15 minutes, watching carefully as it will bubble and the corners might darken too quickly and/or burn. You can reduce the heat if you see this happening.
Remove from oven and immediately cover with chocolate chips. Let stand five minutes, and then spread them evenly across the caramel. An offset spatula or silicone spatula works great here. Sprinkle the chocolate with toasted chopped nuts and/or sea salt.
Let cool. The chocolate should be hard. Break it into large pieces and store it in a container. It should keep for a week.
1 comment:
Sea sale is a must if you are using the matzoh. HOWEVER, I disagree about matzoh v. saltines. It is way easier to stack the saltines,a nd make a bit of overlap for texture -- much more yummy!
This IS like crack, in that it is the ultimate guilty pleasure.
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