I was doing a bit of painting yesterday in our barn (you know you’re a redneck when…) and the weather was doing some craaazy things. There was a rain storm going on and the thunder was so loud I thought that the lightning was going to strike only a couple of feet from where I was standing. So I immediately got my metal rod and started running around outside. Jk. And then it started to hail! So cool! Of course it was only cool because I was safe and protected with a great view of all the weather madness and not stuck driving in it. If I was actually stuck in that madness I would have been cursing the devil.
Ever since I made graham crackers I’ve been dreaming about making chocolate graham crackers. I am of the belief that practically everything can be made better with a dose of chocolate. In this case I was totally right. I’m just going to pat myself on the back for a bit. Sit tight.
VeganYumYum’s recipe for graham crackers tweaked a little to make chocolate crack:
- omit the cinnamon
- double the vanilla to 2 tsp
- reduce white flour to 3/4 cup
- add 1/4 cup cocoa powder
Follow the rest of the recipe and rolling and such according to her directions. Take a quick nap while the dough is resting.
After baking and cooling the chocolate crack grab your best dark chocolate and melt in the microwave. Grab some slivered almonds as well.
Give your chocolate crack a dunk in the melty chocolate and place on a piece of waxed paper.
Grab your slivered almonds and place them evenly in file on top of the melted chocolate.
Get real fidgety and throw the rest of the almond slivers à la Jackson Pollock randomly on the rest of the chocolate crack.
Wait patiently for chocolate to set…or be really important (You gots stuff to do!) and stick in the freezer for a few minutes.
Eat and thank the devil for making you do it.