German Chocolate Cracker Candy

Each year since 2007 I receive a holiday treat in my mailbox sometime in July. It is well packaged in a brown box and I get so excited to open it up. It makes me wish that it was the holiday season, yet I know I need to wait for several months. You are probably wondering what this item is – well the wait is over – it is my yearly Christmas book from Southern Living.

It is filled with savory and sweet delights along with decorating ideas and handmade gift ideas. These folks must work year round to create a fresh book every year filled with wonderful ideas, classic and modern recipes for all holiday season festivities. If you are not a subscriber, I highly encourage you to check it out. There are countless ideas to inspire and add a new twist each year to your holiday traditions.

I was especially drawn to the handcrafted confection section. The German Chocolate Cracker Candy drew my eyes right to that page. Typically I make the Saltine Toffee Candy and it is a complete hit where ever I take it. Not too mention, quite addictive.

This candy is made with graham crackers, almonds and toasted coconut – a confection that is perfection. I brought it to work today, where several folks resisted since they knew they could not stop at one and others enjoyed it throughout the day. I have found that it is best served chilled, since it keeps the pieces crisp and tasty.

German Chocolate Cracker Candy

10 Graham crackers
1 C. Dark brown sugar, firmly packed
½ C. Butter
1 ½ C. Milk chocolate chips
2/3 C. coarsely chopped whole almonds with skins
½ C. Shredded coconut, lightly toasted

Preheat the oven to 350.

Arrange the graham crackers tightly on a cookie sheet with sides. Use parchment paper unless the sheet is non-stick.

Heat the brown sugar and butter in a saucepan over medium heat until melted and smooth, and slightly bubbling, about 5 minutes. Pour over the graham crackers and spread with a knife to cover all crackers.

Bake at 350 for 15 minutes. The mixture will be bubbly. Remove from oven and using a knife push any excess butter and sugar mixture onto the crackers. Sprinkle with the chocolate chips and let melt for about 10 minutes and then spread with a knife. Sprinkle the almonds and toasted coconut. Press gently to adhere to chocolate. Chill in freezer for 15 minutes. Remove and break apart gently. Store in an airtight container and best kept chilled in the refrigerator. Enjoy!

* Recipe altered from the 2011 Christmas Southern Living Book (page 165)