Ingredients
- Graham Crackers: (About 1 ½ boxes, 9-10 full sheets) The base of our bars, providing a wonderful, slightly sweet and crumbly texture. You’ll need them broken into squares, ready to create layers of deliciousness.
- Semi-Sweet Chocolate Chips: (2 cups) The star of the show! These melt into a rich, decadent fudge layer. You can also use dark chocolate or milk chocolate depending on your preference.
- Sweetened Condensed Milk: (1 (14 ounce) can) This is the magic ingredient that binds everything together and creates that fudgy, chewy texture we all love. It adds sweetness and richness.
- Butter: (½ cup, 1 stick, unsalted) Adds richness, flavor, and helps create a smooth and glossy fudge. Unsalted butter allows you to control the saltiness of the recipe.
- Vanilla Extract: (1 teaspoon) Enhances the chocolate flavor and adds a touch of warmth. Pure vanilla extract is recommended for the best flavor.
- Optional: Nuts (Walnuts, Pecans, or Almonds): (½ cup, chopped) For added crunch and flavor. Toasted nuts bring out even more flavor.
- Optional: Sprinkles or Sea Salt: For decoration and an extra touch of flavor and visual appeal.
Instructions
- Prepare the Pan: Lightly grease a 9×13 inch baking pan. You can also line it with parchment paper, leaving an overhang on the sides, for easy removal of the bars later. This step is crucial for preventing sticking and making serving a breeze.
- Melt the Chocolate Mixture: In a medium-sized, heavy-bottomed saucepan, combine the semi-sweet chocolate chips, sweetened condensed milk, and butter. Place the saucepan over low heat. Stir constantly with a spatula or wooden spoon until everything is melted and smooth. Be patient and stir continuously to prevent the chocolate from scorching. Low heat is key here.
- Stir in Vanilla and Optional Nuts: Once the chocolate mixture is completely melted and smooth, remove the saucepan from the heat. Stir in the vanilla extract and the chopped nuts (if using). Mix well to ensure everything is evenly distributed throughout the chocolate fudge. The vanilla enhances the chocolate flavor, and nuts add a delightful crunch.
- Layer Graham Crackers and Chocolate: Arrange a layer of graham cracker squares in the prepared baking pan, covering the bottom completely. You may need to break some crackers to fit snugly. Pour about half of the melted chocolate mixture evenly over the graham cracker layer, spreading it with a spatula to ensure it reaches all corners. Create a smooth and even chocolate layer.
- Repeat Layers: Place another layer of graham cracker squares over the chocolate layer. Again, ensure they cover the chocolate as much as possible. Pour the remaining chocolate mixture over the second graham cracker layer, spreading it evenly. This layering creates the classic graham cracker bar texture.
- Chill to Set: Cover the pan with plastic wrap or aluminum foil and refrigerate for at least 2-3 hours, or preferably overnight, to allow the bars to fully set and firm up. Chilling is essential for the bars to become firm and easily sliceable. Patience is rewarded here!
- Cut and Serve: Once the bars are fully chilled and firm, remove them from the refrigerator. If you used parchment paper, lift the bars out of the pan using the overhang. Cut them into squares or bars of your desired size using a sharp knife. For clean cuts, you can run the knife under hot water and wipe it dry between cuts.
- Optional Decoration: Before the chocolate sets completely (if you’re quick after spreading the top layer), you can sprinkle the top with sprinkles, sea salt flakes, or even drizzle with melted white chocolate for a decorative touch. This adds visual appeal and an extra layer of flavor.
Nutrition
- Serving Size: one normal portion
- Calories: 250
- Fat: 15g
- Saturated Fat: 10g