Tag Archives: chocolate

sugar fix: winter blues apple crisp

11 Nov

Warm summer days seem so long ago: I miss the days of summer dresses, skirts and sandals. Although autumn is beautiful to look at, the shivering and frantic rubbing of hands isn’t exactly my idea of having a good ol’ time. For those days where I come home frozen through because I refuse to give up my favourite jacket that just isn’t warm enough anymore, I turn to this recipe to warm me up. This is my favourite recipe for delicious and simple apple crisp, and it is so versatile, too! You can use pears and bananas, or strawberry and rhubarb, or a medley of berries instead of the apples. You can add nutmeg, pecans or almonds to the topping, and interchange the chocolate chips with toffee or marshmallows.

This apple crisp is sure to make you happy! The apples provide that extra boost of vitamin C that you need during the dreary winter days. Vitamin C deficiency has been linked to stress and irritability. And if you feel like your mood swings are getting out of hand, then the oatmeal will lend you a helping hand. Mood swings are often because your blood sugar levels dip, since the oatmeal is high in soluble fiber, it’ll even out your blood sugar levels – and it’ll be smooth sailing from there. The chocolate not only tastes great, but chocolate has also been proven to contain a host of chemicals that send signals to your brain cell receptors to create a happy high. And of course, the smell of cinnamon has been proven to be so comforting to people that it’ll relax you instantly the moment the apple crisp starts baking in the oven.

I also baked my favourite vanilla cupcakes with cream cheese icing for a food segment I shot for school. Here’s the link to the how-to baking segment we shot! Check it out and let me know what you think =)

Enough of my rambling. Here’s what you came for!

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vanilla cupcakes with cream cheese frosting

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these are the cast members for The Sugar Fix - a short food segment I filmed for school

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cinnamon apple crisp with chocolate chip oatmeal crumble topping

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the apples are nice and soft, and just soak in the brown sugar and cinnamon

Recipe

Ingredients:

  • 2 apples (or one per person)
  • 1/4 cup brown sugar for apple mix
  • 2 tbsp flour
  • 1 cup old fashioned oats
  • 1/2 cup flour
  • 1/2 cup brown sugar for topping
  • 1 tsp cinnamon
  • 1/2 cup walnuts
  • 1/2 cup shredded coconut
  • 1/2 cup cold butter, cut into cubes
  • 1/4 cup chocolate chips

How-to:

  1. Preheat oven to 350F.
  2. Peel and cube the apples and put into a bowl. Add to the mixture the brown sugar and cinnamon, as well as the 2 tbsp of flour. The flour will bind the juices of the apples once they start baking, and will create a nice syrup.
  3. Transfer mixture into baking pan or ramekins.
  4. Now, combine the oat, flour, brown sugar, cinnamon, walnuts and shredded coconut. Incorporate the butter into the mix. It’s best to use your hands to create a crumbly mixture.
  5. Top the apples with the crumble mix. Sprinkle generously with the chocolate chips.
  6. Bake for 35 to 40 minutes, until the topping is golden brown and the apples are tender to the touch.
  7. Remove and let cool for 5 to 10 minutes.
  8. Top off with your favourite ice cream, sit back, and relax.

xo dessertchick

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coconut ohmygosh bars

28 Oct

This isn’t really a “new” recipe. In fact, it’s not much of a recipe rather than a last-minute bake-off to use my shredded coconut before it expires – because letting anything expire in your pantry is just so sad. But my oh my, this accidental treat is yummy yummy yummy in my tummy (and a problem for my hips!). These bars are SO sweet and decadent, yet there is something about the combination of caramel and coconut and hazelnuts that is just to die for. The caramel brittle at the bottom just has the right combination of salty crunch and sweet caramel, and the coconut layer is chewy and delicious, and of course you then come aross the bittersweet chocolate layer on top with the added crunch of the toasted nuts. Just thinking about it makes me want to cry because I have no more bars left. You can seriously substitute everything in this recipe and just use my recipe as a guideline, and create your own ohmygosh bars with whatever you have lying around in your pantry. Seriously, all you need is a yummy caramel base, and top it with whatever your heart desires. I simply used my pecan praline caramel cracker recipe and then modified it slightly. Trust me, make double the recipe, keep half for yourself and give the other half away. That way, you’ll seem like the most amazing and generous friend in the world – while eating your own stash secretly in the privacy of your own home. You can have your ohmygosh bars and eat them too 😉 Seriously, I have found a new religion in these bars.

stacks and stacks of "ohmygosh, these are amazing" bars

stacks and stacks of "ohmygosh, these are amazing" bars

look at all that gooey chewy coconut filling on top of that crunchy caramel brittle, smothered in chocolate!

look at all that gooey chewy coconut filling on top of that crunchy caramel brittle, smothered in chocolate!

who am I kidding - no one eats these with a fork

who am I kidding - no one eats these with a fork

Recipe

Ingredients:

  • 40 salted soda crackers
  • 1 cup butter
  • 1 cup brown sugar
  • 1/2 tsp of salt
  • 1/2 tsp pure vanilla extract
  • 3 cups shredded unsweetened coconut
  • 1/2 cup (1/2 can) condensed milk
  • 1 1/2 cup bittersweet chocolate chips
  • 1/2 cup toasted hazelnuts

How-to:

  1. Preheat the oven to 350°F. Line an 11-by-17-inch baking sheet completely with foil, and then line the base of the foil with parchment paper, cut to fit.
  2. Line the bottom of the baking sheet with crackers, covering all parts.
  3. In a medium heavy-duty saucepan, melt the butter and brown sugar together, and stir it over medium heat until it begins to boil. Once it has begun boiling, let it bubble for three more minutes, stirring it well. It will thicken a bit as it cooks. Remove from the heat and add the salt and vanilla, and then quickly pour it over the matzo or crackers. You’ll want to spread it quickly, as it will begin to set as soon as it is poured.
  4. In a small bowl, mix together the coconut and the condensed milk. You can use more of the condensed milk if you find the coconut mix to be too dry, but I found that 1/2 cup was just enough to bind the coconut together and provide the right amount of sweetness.
  5. Spread the coconut mixture evenly over your caramel-covered crackers.
  6. Bake for 15 minutes, making sure that the corners of the caramel or the coconut layer doesn’t get too dark. You want it to be golden.
  7. Remove from the oven, and sprinkle your chocolate chips evenly over the coconut. Return to the oven just for 2 minutes, to soften the chocolate.
  8. Using an off-set spatula, spread the chocolate into an even layer. Sprinkle the toasted hazelnuts over top, and feel free to drizzle even more chocolate on top. Since I also had sliced almonds on hand, I sprinkled those on top too. The more, the merrier =)
  9. Enjoy!

xo dessertchick

nutella delight profiteroles

21 Sep

These profiteroles were my very first venture into making choux pastry – and it was frighteningly easy. If I had known this before, I would have attempted these much sooner. Now, I’ll be planning on making eclairs! These profiteroles are filled with fluffy, creamy nutella chocolate mousse, and are sinful to eat – especially during a hot day accompanied with some fresh fruit or, if you’re feeling dangerous, with ice cream.

one bite of this, and you'll forget all your worries.

one bite of this, and you'll forget all your worries.

Recipe

Ingredients:

  • 1 brick of cream cheese (250g), softened at room temperature
  • 1 cup whipping cream (liquid, not whipped yet)
  • 3 tbsp honey
  • 1/2 cup sugar
  • 1/2 cup Nutella, melted in the microwave
  • 1/4 cup semi-sweet chocolate, melted in the microwave
  • 1/2 cup water
  • 1/2 milk
  • 4 ounces (125g) unsalted butter, room temperature, cut into small cubes
  • 1/2 cup flour
  • 1/4 tsp salt
  • 4 large eggs
  • 1 extra egg for eggwash

How-to:

  1. In a bowl or stand mixer, whisk whipping cream and 1/4 cup of the sugar until it forms into nice dense whipped cream, about 3 to 4 minutes.
  2. In a separate bowl, whisk the cream cheese and the remaining 1/4 cup sugar until creamy. Continue to whisk and add the honey.
  3. Add the melted Nutella and the melted chocolate into the cream cheese mix, and continue beating until well incorporated.
  4. Now, fold the whipped cream mixture into the Nutella mixture with a spatula.
  5. Cover up the bowl and refrigerate for an hour.
  6. In the meantime, you can tackle the choux pastry. Preheat the oven to 400F.
  7. Bring the water, milk, butter and salt to a slow boil in a pan, making sure to stir constantly so that the butter dissolves before the mix comes to a boil.
  8. The moment bubbles start forming, remove form heat and add all the flour at once, stirring quickly to make a very smooth paste.
  9. Place the pan back on the stove and, over low heat, stir the mix constantly until the dough forms into a ball and pulls away from the pan. This should only take about a minute.
  10. Transfer the ball into a bowl and let cool for at least 5 minutes. You’ll be adding the eggs, one at a time, and don’t want them to cook.
  11. Crack one egg at a time, incorporating each of them well into the ball of dough before adding the next.
  12. The final paste should easily be dropped onto the baking sheet, if it is too runny, add a little bit of flour until you get it right.
  13. Line your baking sheet with parchment paper or you silpad.
  14. Form the choux pastry by either piping mounds with a piping bag, or simply drop it onto the sheet using two spoons.
  15. Leave an inch between each mound because these babies expand.
  16. Make the egg wash by beating the egg with a pinch of salt. Brush egg wash on the choux pastry, making sure not to drip onto the tray or else it’ll burn.
  17. Bake the choux pastry in the oven at 400F for 6 to 7 minutes. Then reduce the temperature to 325F and bake for another 3 to 4 minutes, until golden brown.
  18. Remove baked profiteroles from the tray and let cool.
  19. Once cooled, cut each profiterole in half using a sharp knife – but don’t cut all the way through.
  20. Spoon the Nutella mousse into a piping bag, and pipe into the opening of each pastry, not filling it too much because you still want the top to be able to close somewhat.
  21. Continue with all of your profiteroles, and eat the remaining Nutella mousse =)

xo dessertchick

bridal mania pt 1 – buttermilk chocolate vanilla buttercream cupcakes

12 Sep

My friend Shirley asked me to make truffles and such for her cousin’s wedding for the wedding favours. However, I was going to be in Vietnam at the time of the wedding. Instead, I ended up baking for the bridal shower! I made 30 chocolate cupcakes and 30 vanilla cupcakes topped with vanilla buttercream icing. Simple and classy. And of course she wanted 40 mini strawberry oreo tarts as well as 75 oreo truffles. It was the first time I’ve baked such large quantities, and I would say that it was smooth sailing – except it wasn’t. I forgot how difficult it is to bake in the summer while your kitchen is swelteringly hot. Ridiculous. Anyhow, it was a race against time to keep everything from melting. For these buttermilk chocolate cupcakes, I found a really amazing recipe and only had to slightly modify it. The vanilla buttercream icing was easy to whip up, but not to easy to keep from drooping off my cupcakes after piping. And let’s not talk about the chocolate hearts – it took forever for them to set, and when I popped them on the icing, they started melting just from the heat of my fingers. Anyhow, all the sweat (and tears) paid off. Shirley, and her cousin, were happy. This is part one of what I baked for the bridal shower. Part two will come shortly!

so pretty and so simple. and of course, delicious.
so pretty and so simple. and of course, delicious.

Recipe

Ingredients:

  • 1/2 cup semi-sweet chocolate
  • 2 1/2 cups pastry flour
  • 1 1/2 cup unsweetened cocoa powder
  • 2 tsp baking soda
  • 1 tsp baking powder
  • 3/4 tsp salt
  • 3 large eggs
  • 1 1/2 cups sugar
  • 3/4 cup butter. softened
  • 2 1/2 cups buttermilk
  • 2 tsp vanilla extract
  • 2 cups unsalted butter
  • 3 1/2 cups powdered sugar
  • 1/2 tsp salt
  • 3 tsp vanilla bean paste
  • 1/4 cup milk

How-to:

  1. Preheat oven to 350F. Grease your muffin tins.
  2. Melt the chocolate in the microwave, in 15 second intervals, making sure to stir in between. Set aside to cool down for a bit.
  3. Sift together flour, cocoa powder, baking soda, baking powder and salt. Set aside.
  4. In a large bowl, beat the eggs and sugar for 5 minutes, until it is pale and thick.
  5. Add in the butter. Mix until combined.
  6. Add in the melted chocolate.
  7. Now, add in the buttermilk and vanilla. Beat until well incorporated.
  8. Add the flour mixture in 3 increments and beat until smooth.
  9. Divide batter into the cupcake tins. This batter made 20 cupcakes for me.
  10. Bake for 25 minutes or until a toothpick comes out clean. Remove from oven and let cool.
  11. In the meantime, with your electric beater, whip the butter until it is creamy. Slowly add the powdered sugar, making sure to scrape down the sides until fully combined.
  12. Add the vanilla bean paste. Slowly, add the milk and continue beating on medium speed until fully combined, for approx. 5 minutes.
  13. Put icing into piping bag and decorate to your heart’s delight.
  14. As for the chocolate hearts, I just took chocolate wafers, melted them, put the chocolate into a ziploc bag. Snip a small corner off and start drawing hearts onto wax paper. Let cool and set, peel them off and top the cupcakes off!

xo dessertchick

easy peasy brownie whoopie pies

10 Sep

I’ve been storing these photos for a while now, because the summer was just too hectic in order to write up these posts. I’m trying to catch up now, so check back often for”new” updates of all the goodies I baked in the summer. I made the super easy brownie whoopie pies a couple of weeks ago, and they were delicious. I was a bit reluctant to make them because it requires you to buy marshmallow fluff – which is a very dangerous thing for me to have around my kitchen. I nevertheless couldn’t pass up the opportunity to combine marshmallow filling with dense brownies. So, tada! Let me present you my super delicious & super easy brownie whoopie pies. I adapted and slightly changed my brownie recipe from Dorie Greenspan’s recipe, since she is my hero.

The brownies basically look like those two-bite brownies and taste exactly like them – if not a bit fudgier and denser and…better. Homemade is best, isn’t it? Once they finish baking in your mini muffin pan, it’s simply a matter of letting them cool while you whip up the frosting. The assembly is as easy as 1,2,3. Cut, fill & top it up.

Enjoy!

so innocent looking.

You take a brownie....

...you cut the brownie in half...

...you cut the brownie in half...

...garnish with a generous dollop of cream filling...

...garnish with a generous dollop of cream filling...

....and top it all off with the brownie's other half.

....and top it all off with the brownie's other half.

Repeat process as often as desired....

Repeat process as often as desired....

...and chomp in.

...and chomp in.

Recipe

Ingredients:

  • 1/4 cup pastry flour
  • 1/2 tsp ground cinnamon
  • 1/2 tsp all-spice
  • 1/4 tsp salt
  • 1/2 cup butter
  • 1 cup semi-sweet chocolate, chopped.
  • 2 tsp instant coffee
  • 2 eggs
  • 1 cup sugar
  • 2 tsp vanilla extract
  • 4 oz semi-sweet chocolate, chopped
  • 1 cup butter
  • 2 cups powdered sugar
  • 1 jar (7 oz) marshmallow fluff
  • 2 tsp vanilla extract

How-to:

  1. Preheat your oven to 325 degrees. Prepare your mini or regular sized muffin tins.
  2. In a small bowl, mix together the flour, cinnamon, all-spice and salt.
  3. In a large saucepan, melt the butter slowly over low heat. You don’t want the butter to burn on you.
  4. Once the butter is melted, add 1 cup of the semi-sweet chocolate and stir until fully melted. Add the instant coffee and continue to stir until everything is incorporated.
  5. Remove from heat and let cool down, between 5 and 10 minutes. One at a time, whisk in the eggs into the butter/chocolate mixture.
  6. Stir in the dry ingredients, mixing only until just incorporated. Try not to overmix.
  7. Spoon the mixture into the mini muffin tins. You can fill the, 3/4 of the way up, since these babies don’t rise much.
  8. Bake for 15 minutes and let cool in the pan for at least 15 minutes before removing them to a wire rack – otherwise your brownies will break. In the meantime….
  9. In a medium sized bowl, beat together the butter and confectioners sugar until light and fluffy.
  10. Add the marshmallow fluff and vanilla extract and continue to beat the mixture until it is fully combined.
  11. Spoon mixture into a piping bag.
  12. Cut the cooled brownies in half. Pipe a generous dollop of fluff onto the bottom half and then top with the remaining brownie half.
  13. Share & enjoy!

xo dessertchick

lazy wednesdays marble chocolate ganache cake

20 Jun

I finally activated my Twitter account! I signed up for it ages and ages ago, but never got around to using it. Until Shannon & Erin doubleteamed me and showed me the wonder and magic that is Twitter. So, now you can follow my not-always-intriguing-or-interesting rambles at http://twitter.com/chocolatefool. The blog is linked to my twitter account, so the tweets should show up here on the side bar =) Oh, the wonders of wordpress!

Speaking of Shannon and Erin, we had a lovely lunch the other day that Erin cooked for us. Shannon made corn, Erin made burgers, and I brought a modified version of the pecan praline caramel crack(er) bars. We sipped iced tea while catching up, and watching the dreary weather through Shannon’s kitchen window. This summer is taking it’s sweet time arriving in Toronto. Last summer was filled with lots of laughter, picnics, ice cream and sangria for my best friends and myself. This year, sadly, everyone is busy making lots of money for various things such as rent, school and internships. We don’t get to see each other as often, or even get a chance to talk endlessly on the phone, but I’m fairly certain that we each know that we can count on each other. I love my soulmates, Opie & Savo, and wish every day could be a sangria-by-the-harbour-front kind of day.

By some fluke, Savo and I had a day off and all to ourselves, so after some sleeping in, we decided we’d bake a cake. The recipe was going to produce a pretty, velvety smooth and rich chocolate vanilla zebra cake, but although we followed instructions, our cake did not come out with zebra stripes =( It ended up being very chocolate-heavy which probably distorted the stripes and resulted in a marble cake instead. Hey, I’m not complaining though – chocolate is chocolate is chocolate. I think I’d probably leave out the lemon zest that was called for, but keep everything else the same. We were also going to drizzle the semi-sweet chocolate ganache with melted white chocolate for a dramatic effect, but had a little mishap….and thereby kept the cake classy and simple. The chocolate ganache and vanilla ice cream made everything better, though. After an adventure with Savo’s devil mixer from hell (it looked/sounded/worked like a chainsaw rather than a handmixer), and making a huge mess in the kitchen, these pictures make it all worth it. Savo is a photographer, and these photos are all his. Thanks to him and his kitchen with awesome windows (and natural light! something that my kitchen doesn’t have) we ended up with these amazing photos – which he emailed to me and allowed me to use. Now that is love!

vanilla & lemon

vanilla & lemon

mixing in the sink to avoid making a huge mess with savo's mixer from hell

mixing in the sink to avoid making a huge mess with savo's mixer from hell

black & white yumminess

black & white yummines

we thought we did it right...

we thought we did it right...

it looked like the zebra cake would work out!

...it looked like the zebra cake would work out!

covering the cake in simple ganache

covering the cake in simple ganache

action shot!

action shot!

simple & delicious chocolate cake

a simple & elegant exterior....

...with a turbulent yet tasty inside

....and yet, no zebra stripes =(

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thank goodness ice cream and chocolate ease disappointments

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even though there are no zebra stripes, it's still pretty!

in the end, it still tasted good

in the end, it still tasted good

Recipe

Ingredients:

  • 4 eggs
  • 1 cup sugar
  • 1 cup milk
  • 1 cup oil
  • 1 tsp vanilla extract
  • 2 cups pastry flour
  • 1 tbsp baking powder
  • 1 tsp salt
  • 2 tbsp dark cocoa powder
  • 1 1/2 cups semi-sweet chocolate
  • 1 cup heavy cream

How-to:

  1. Preheat the oven to 350F.
  2. In a large bowl, with a hand mixer or stand mixer, combine the eggs and sugar until the mixture is pale yellow and creamy.
  3. Add in the oil and milk and continue beating until well blended. Add the vanilla extract.
  4. In a second bowl, sift together the flour, baking powder. Gradually add the dry ingredients to the wet batter. Don’t overbeat the mixture.
  5. Divide the batter into two equal parts. Add the cocoa powder to one bowl, and mix well.
  6. Grease a 9-inch pan with oil or butter, and line bottom with parchment paper.
  7. Now, taking turns, scoop a ladle-full of yellow batter and cocoa batter into the pan. Pour a ladle-full of yellow batter into the centre of the pan, and then pour a ladle-full of the cocoa batter right on top of the yellow batter. Continue alternating the two batters until you’ve finished both bowls.
  8. Bake in the oven for about 40 minutes, or until a toothpick inserted into the centre comes out clean.
  9. Remove from oven and let cool in the pan for 10 minutes. Run a knife arounf the inside of the pan to loosen the sides, and gently invert onto a cooling rack. Let cake cool for another 20 minutes.
  10. In the meantime, melt the chocolate and heavy cream in the microwave or over a double boiler. Once it has reached a smooth consistency, spread it all over the cake and try to make it look pretty. If you like drizzle white chocolate over top for a dramatic (and yummy) effect. Enjoy by itself or with vanilla ice cream!

xo dessertchick

pecan praline caramel crack(er) bars

15 Jun
I am a HUGE fan of Deb from Smitten Kitchen. I love the photography, the food, the desserts, the blog posts, the desserts and the desserts. Have I mentioned I love Smitten Kitchen? When I saw this recipe a while ago, I bookmarked it, gave it a thumbs up, added it to my favourites, emailed myself a copy and the link, and wrote it into my blackberry as a reminder. As you can see, I really really really wanted to make this. And let me tell you – this was the best decision I have ever made in my entire 21 3/4 years that I’ve been alive. Deb from Smitten Kitchen has dubbed them, tongue-in-cheek, as chocolate caramel crack(ers) because these babies truly are addicting. As in, once you try one, you won’t and can’t stop until you have finished every single crumb – or until someone has the courage to try to sneak them out from under your nose.
I didn’t have matzo crackers, so I opted for salted soda crackers, which were fantastic! I adjusted the recipe ever so slightly: I used a bag of pecans that I bought a week ago, and made praline to sprinkle on top of these crack(er) bars, as well as the toasted almonds. Hmm, I don’t know about you, but I love the taste and smell of toasted, crunchy, sugary pecans and the nutty toasted flavour of sliced almonds. Oh, and I drizzled more chocolate on top for good measure. The combination of the chocolate, nuts  and caramel crack(er) bars and you’ve got yourself a winner and a one-way-ticket to heaven. This recipe was ridiculously (and dangerously) easy. Proceed, read on, and make these crack bars, at  your own risk. =)
a whole sheet of insanity

a whole sheet of insanity

how can you go wrong with so much goodness in one bar?

how can you go wrong with so much goodness in one bar?

yumminess comes in all shapes and sizes...

yumminess comes in all shapes and sizes...

...either giant wedges of crack(ers)

...either giant wedges of crack(ers)...

...or neat little squares of crack(ers)....

...or neat little squares of crack(ers)....

...one (or two or three) will never be enough.

...one (or two or three) will never be enough.

So just resign yourself to eating the whole bowl.

So just resign yourself to eating the whole bowl.

And don't tell your friends about them.

And don't tell your friends about them.

That way, you can have your crack(er) bars AND the crumbs all to yourself.

That way, you can have your crack(er) bars AND the crumbs all to yourself.

Recipe

(adapted from Deb at Smitten Kitchen)

Ingredients:

  • 40 salted soda crackers
  • 1/2 cup  butter
  • 1 cup brown sugar
  • 1/2 tsp of salt
  • 1/2 tsp pure vanilla extract
  • 1 1/2 cup semi-sweet chocolate chips
  • 1/2 cup toasted almonds slices
  • 2/3 cup pecans
  • 2/3 cup powdered sugar

How-to:

  1. First, let’s make the pecan praline. In a pan, toast the pecans over medium heat while watching and stirring carefully. Once you can smell the pecans toasting (about 5 to 8 minutes) add in the sugar, and mix well. Stir continuously, making sure the sugar melts thoroughly and doesn’t burn. The goal is to caramelize the sugar without turning too dark and bitter. It should turn nice and brown and smell like delicious caramel. Spread onto a sheet of parchment paper and refrigerate until you’re ready for it later.
  2. Preheat the oven to 350°F. Line an 11-by-17-inch baking sheet completely with foil, and then line the base of the foil with parchment paper, cut to fit.
  3. Line the bottom of the baking sheet with crackers, covering all parts.
  4. In a medium heavy-duty saucepan, melt the butter and brown sugar together, and stir it over medium heat until it begins to boil. Once it has begun boiling, let it bubble for three more minutes, stirring it well. It will thicken a bit as it cooks. Remove from the heat and add the salt and vanilla, and then quickly pour it over the matzo or crackers. You’ll want to spread it quickly, as it will begin to set as soon as it is poured.
  5. Bake the caramel-covered crackers for 15 minutes, watching carefully as it will bubble and the corners might darken too quickly and/or burn. You can reduce the heat if you see this happening.
  6. Take your praline out of the fridge and break into small pieces.
  7. Remove your caramel-covered crackers from the oven and immediately cover with chocolate chips. Let stand five minutes, and then spread them evenly across the caramel. An offset spatula works great here. Now, sprinkle the chocolate with the praline pieces and the toasted almonds. If you want, drizzle more chocolate on top.
  8. Once completely cool (just pop it into the fridge for 20 minutes), break it into pieces and store it in a container.
  9. Test out your willpower by eating only once – and then watch your willpower fail you.

xo dessertchick