Mouche Avec Moi

These sweet little squares truly are, as the recipe indicates, easy as can be–with a wonderful return. During the baking, the brown sugar/butter mixture seeps into the cracker, rendering it crunchy on the edges but slightly chewier inside, and the candy-coating gives the walnuts a completely addictive rich, savory-meets-sweet flavor.

Ingredients:

• Graham crackers
• 1 cup firmly packed brown sugar
• 10 tablespoons butter
• 1/4 teaspoon cream of tartar
• 1 cup walnuts
• 1 large bar milk chocolate, such as Lindt, coarsely chopped

How?:

1. Break enough graham crackers into individual rectangles to cover the bottom of a 15x10x1-inch jelly roll pan.
2. In a saucepan, bring brown sugar and butter to a boil.
3. Add cream of tartar and walnuts (or pecans) to the boiling mixture. Pour over graham crackers and spread as evenly as you can (it’s a pretty thick mixture so it’s best if you only spread one way rather than going back and forth). Scatter the chocolate on top, if you’ve chosen to add it.
4. Bake in a 325 degree F oven for 10-15 minutes, or until the chocolate has gotten melty and the sugar mixture is lightly bubbling. Remove from the pan while still warm.