Archive for ‘Caramel’

August 8, 2013

chocolate caramel bark aka lovexcore cookies

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These treacherously delicious cookies have several names. My father calls them “heart-attack” cookies. My friends and I used to call them “lovexcore” cookies. Traditional society would probably call them “bark.” Whatever their actual title, these cookies were a big favorite growing up on the Long Island peninsula. Whenever Kelly came over with a tin or a Tupperware, you knew what she had up her sleeve. These puppies.

With such simple, everyday ingredients (but perhaps some shocking quantities?) these are easy to whip up. Just be sure to have the patience to let them cool down in the refrigerator before plunging head-first into the baking tray.

The saltiness of the saltine crackers coupled with the butter and the chocolate make for an addictive and compulsive treat. I suggest that you test these bad boys out when you are going somewhere and you are going to share them. In fact, this was probably Kelly’s technique all along…

The French are normally not a big fan of a salty-sweet combination (WHAT? I live for this happy marriage of flavor) but those who did get a taste gave this treat a healthy, happy, albeit metaphorical two thumbs-up.

Fun fact: In just thinking of a French person giving two thumbs up, I had to ask myself — do the French even do this sort of gesture? According to wordreference, this is not translatable.

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Kelly’s lovexcore cookies aka Chocolate Caramel Bark

What you’ll need:

  • 40 Saltine crackers or something similar (I’ve heard tell of doing this with Matzo)
  • 1 cup (225g) unsalted butter, cut into a few large pieces
  • 1 cup (220g) packed light brown sugar
  • A big pinch of sea salt
  • 1/2 teaspoon pure vanilla extract
  • 1 1/2 cups semi- or bittersweet chocolate, chopped
  • 1 cup toasted chopped almonds, pecans, walnuts or a nut of your choice (optional)
  • Sprinkles (optional)
  • Extra sea salt for sprinkling (optional but who doesn’t love extra sea salt!)

What now?

  1. Preheat the oven to 350 F / 180 C. While the oven is heating, line a large baking sheet (11 x 17) with aluminum foil and THEN parchment paper. You want to fit these two perfectly on the baking sheet. I’ve learned that the parchment paper really helps the lovexcore cookies to NOT stick.
  2. Line the now covered baking sheet with saltine crackers. You may have to break them apart in order to completely cover the baking sheet. Don’t worry about it looking perfect, just get that baking sheet covered.
  3. In a medium sauce pan, melt the butter and brown sugar together on medium heat until it comes to a boil. Once it’s come to a boil, let it continue to boil, stirring it often so that it thickens (or becomes a caramel!)
  4. Remove from the heat and add salt and vanilla extract.
  5. Quickly pour caramel over the saltine crackers and spread if you can to cover every part of the crackers.
  6. Bake in the oven for 15 minutes, or until the outer edges of the crackers start to brown. Pay attention! You don’t want it to burn or get too dark.
  7. Once removed from the oven, immediately cover the saltine crackers with the chopped chocolate. Let stand 5 minutes, until the chocolate has become melty and spreadable. Using a spatula, spread the wealth chocolate deliciousness to fully cover everything. If using, sprinkle the chocolate with sprinkles (hehe)/ almonds / nuts / whatever you’d like.
  8. Wait an eternity (or put it in the fridge) to cool. Once cool, break the saltines up into bite sized pieces of your choosing. Try not to taste the entire baking sheet while you are breaking them apart. Been there, done that.

Bon app!

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