Monday, July 14, 2014

Gluten Free Chocolate Cracker Cookies

I love to make people guess what the base of this tasty little breakup cookie is.  They never guess that it is crackers!  These Gluten Free Chocolate Cracker Cookies are a mix between a candy and a thin cookie...they are really hard to categorize...but really easy to eat! They have a crunchy bottom, which almost is like flat bread crust and nutty, chocolaty top.  Most people think they are made of graham crackers.  I keep mine in the freezer and we just snack on them straight from there (I mean literally...every time we walk by the freezer we pop a couple in our mouth.  You'd think keeping them in the freezer would prevent that, but nope!)
Gluten Free Chocolate Cracker Cookies

When I first found Glutino Gluten Free Table Crackers, I was so excited to have something similar to a Saltine or soda cracker.  Then, when I realized I could make my cracker cookies again...I was super excited.  I wasn't sure at first if it would work, but it really did! When I first starting making these, my kids started calling them cracker cookies, and the name stuck.

These Gluten Free Chocolate Cracker Cookies really are so simple to make and so delicious.  If you can't find Glutino brand, any gluten free table cracker will work (use a cracker that is similar to a Saltine.  Just don't use any cracker that is flavored).  I get mine at Walmart, Vons, Pavilions, Fresh & Easy, and have seen them at most health food stores that carry gluten free items.

 I top my Gluten Free Chocolate Cracker Cookies with pecans, but you can use any nut, or a combo of nuts.  Macadamia nuts would be interesting.  No matter what you top it is super duper nummy!

I have served these to many guests, and never found one who didn't like them, so I hope you try them out.  Let me know if you do!

Recipe from: Goodies Gone Gluten Free
Yield: About 30 pieces
click here for Printable Recipe

1/2 box of Glutino Gluten Free Table Crackers (or enough of another brand to cover a cookie sheet)
1/8 tsp salt
1 stick butter
1/2 cup sugar
1 bag (12 oz) semi-sweet chocolate chips
1 cup chopped pecans

Heat oven to 350 degrees F.  Cover a 15 1/2 x 10-inch jelly roll or cookie sheet pan with crackers to form a single layer, breaking pieces as necessary to fit and fill pan.  Sprinkle with salt.

In a small saucepan, bring the butter or margarine and sugar to a boil.  Pour mixture evenly over crackers.  Bake at 350 degrees F. for 10 to 15 minutes or until crackers are lightly browned.

Remove pan from oven and sprinkle with chocolate chips.  Once melted, spread over crackers with a spatula, until it is spread evenly over the crackers.  Sprinkle with nuts.

Freeze for 3 hours.  Break up into 2-inch pieces to serve.  I keep mine either in the fridge or freezer.

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