This is a pretty simple dessert, but it’s one of my favorite things. I brought it to a picnic last weekend and it earned high fives, which I am pretty sure is the highest form of approval?

I know that some people make this with Saltines or matzoh… I hear it’s good? I’ll stick to graham crackers, though. They just work so well!

Ingredients:

• 1 cup unsalted butter
• 1 cup dark brown sugar
• graham crackers (about half a box)
• 12 ounces milk chocolate chips

Preheat the oven to 400 degrees. Line a jelly-roll pan with tinfoil. Break the graham crackers along the dotted lines as well as possible, then fill the pan with a single layer of them and set aside.

Combine the brown sugar and butter in a pot over medium high heat until the mixture reaches a simmer. Simmer for three minutes. During this time, I like to turn the sink on to as hot as it goes, so that by the time I’m done with the pot, I can get it in steaming hot water immediately, and not have to chip cooled sugar off the pot for a week.

Quickly pour the sugar mixture over the graham crackers as evenly as possible. You can spread it out a bit, but don’t worry too much about it because it will bubble up in the oven and spread out. You don’t want to spend too long fussing with it, or the graham crackers get soggy.

Bake for five minutes.

See? Much more spread out.

Quickly sprinkle the chocolate chips over the top. They should melt in just enough to stick.

Let cool for several hours until the chocolate chips are firm again. Break apart, separating the graham cracker pieces along their edges as much as possible. It doesn’t really matter if you end up making jagged pieces, it still tastes delicious!

This recipe’s going to be in The Proof newspaper in a few weeks. You should all subscribe and/or contribute! The guy that runs it is the guy that drew me a pony almost a year ago. Good times!

Graham Crack

• 1 cup unsalted butter
• 1 cup dark brown sugar
• graham crackers (about half a box)
• 12 ounces milk chocolate chips

Preheat the oven to 400 degrees. Line a jelly-roll pan with tinfoil. Break the graham crackers along the dotted lines as well as possible, then fill the pan with a single layer of them and set aside.

Combine the brown sugar and butter in a pot over medium high heat until the mixture reaches a simmer. Simmer for three minutes. Quickly pour the sugar mixture over the graham crackers as evenly as possible, then put in the oven for five minutes.

Remove from the oven and sprinkle the chocolate chips evenly over the top. Let cool for several hours until the chocolate chips are firm again, then break into pieces.