By: Cyndi Conley
Turtle Graham Bars
Approximately 14 graham crackers (if each graham cracker is 5″ x 2.5″)
1 cup (2 sticks) unsalted butter
1 cup packed dark brown sugar (I used 1/2 cup Splenda Brown Sugar blend)
1 cup chopped pecans
Kosher salt, to taste
12 ounces dark chocolate (I used Ghirardelli 60%)
Preheat the oven to 350 degrees F.
Line a rimmed baking sheet with a silicone mat. Arrange the graham crackers in a single layer on the lined baking sheet.
Put the butter, brown sugar, pecans, and pinch of salt in a saucepan and bring to a boil. Boil for 2 to 3 minutes, stirring constantly. Pour the butter mixture evenly over the graham crackers and bake for 15 minutes. Remove and set aside.
Meanwhile, melt the chocolate in a glass bowl placed over simmering water. Pour the chocolate over the toffee-covered graham crackers and spread evenly. Chill completely in the refrigerator for about 30 minutes. Cut into bars.
Sprinkle flaky sea salt over the dark chocolate layer for an extra special treat.
Ultimate double chocolate cookies:
12 ounces semi-sweet chocolate chips
11 1/2 ounces 60% Cacao Bittersweet chocolate chips
6 tablespoons unsalted butter
1 cup sugar
1/3 cup all-purpose flour
1/2 teaspoon baking powder
1 cup chopped nuts
In a double boiler over hot water, melt bittersweet chocolate chips and butter.
In large bowl with electric mixer or whisk, beat eggs and sugar until thick, stir into choclate mixture. Gently mix in semi-sweet chocolate chips and walnuts. Using a sheet of plastic wrap, form dough into two logs, each 2 inches in diameter and about 12 inches long. As dough will be quite soft, use plastic wrap to hold dough in log shape. Wrap tightly; refrigerate at least 1 hour or until firm. Heat oven to 375°F. Unwrap dough; with sharp knife, cut into 3/4-inch slices. Place slices 1 1/2 inches apart on greased or parchment-lined cookie sheet.
Bake 12 to 14 minutes or until shiny crust forms on top but interior is still soft. Cool on baking sheet; store in airtight tin up to 1 week.
Orange Pecan Cookies
1/2 cup brown sugar, packed
1/2 cup granulated sugar
2 tablespoons orange juice
1 tablespoon grated orange zest
2-3/4 cups all-purpose fl our
1/4 teaspoon baking soda
1/2 cup chopped pecans
In large bowl, cream butter, brown sugar and granulated sugar. Add egg; beat well. Blend in orange juice and zest. Sift flour and baking soda; combine with butter mixture. Stir in pecans. Shape into rolls about 2-inches in diameter, wrap in waxed paper. Refrigerate overnight.
Preheat oven to 400 degrees F. Slice about 1/8-inch thick; place on greased cookie sheets. Bake at 400 degrees for 4 to 8 minutes or until lightly browned around the edges. Cool on wire cooling racks.