After making these six times this holiday season, I believe I've perfected this recipe!
You can use any variety graham crackers or even gingersnaps for the crust, but always use pure unsalted butter. Make sure you crush them well into small enough pieces/crumbs (a food processor worked perfectly) so they'll have enough surface area to absorb the butter and not be greasy. Make sure they are about half crumbs and half pieces, not all pieces! This will also make sure the crust will cover the whole pan and be nice and crunchy.
Bake for ten minutes and the crust may not get browned, but take it out. Boil the mixture for at least two minutes and spread evenly.
Bake for exactly 10 minutes more and let stand for five minutes. Use one cup of chocolate chips for a thick chocolate layer (equal to the crust) or one-half cup for a thinner chocolate layer. Let stand for five minutes, then spread and immediately press 3/4 cup chopped nuts onto it. I also used toasted coconut (or a mix of the two) in place of the nuts. When you take it out of the pan (using greased parchment paper!!) some of the nuts usually fall off.
And finally, after about half an hour out of the oven, so the pan is cool enough to handle, pop it in the freezer! This was the step that made the most difference in my recipe.
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