These are very delicious, so be careful not to eat the whole pan! I didn't have graham crackers on hand, so I used Multigrain Club Crackers (you can use saltines as well) and they were excellent! I didn't worry about cutting them into perfect squares; they look fine when simple broken apart by hand and taste just as good!
Yummy! this is a good one. For the chocolate I just chopped up Hershey Kisses...I also added 1/2 more of the butter/brown sugar mix to make more syrup (I had some bald spots!) Ohhhh it was good, I left it in the fridge to run an errand and somebody "nibbled" off the corner
These are great. The taste is good and they are pretty easy to make. My husband was thrilled. I put them outside to cool and then brought them in and tried to cut them- bad idea. Don't try to cut them when the chocolate is too cold- it will break. I didn't have to break the graham crackers into "sections" like Angela P. mentioned. I just put them in and broke "sections" off to fill the entire pan. I also put some Christmas sprinkles on the warm chocolate for a decorative look.
Sticky Paws Williams Sonoma Copycat
3 tbsp heavy cream
1 package caramel squares unwrapped, 11oz
chocolate almond bark, 4-5 large rectangular pieces
In a medium pot over medium low heat on the stove, combine the heavy cream and unwrapped caramel squares. Stir occasionally until most of the caramel is melted, than stir constantly until the caramel is fully melted.
Remove the caramel from the heat and allow it to cool while you set up the almonds.
Line a baking sheet with parchment paper or a silicone baking mat. Form small clusters on the pan with about 7-10 almonds in each cluster.
Use a spoon or cookie scoop to pour caramel over each cluster. Place the baking pan in the freezer while you melt the almond bark. This will help speed up the cooling process of the caramel.
In a small pot over medium low heat on the stove, melt the chocolate almond bark. Once the chocolate is melted, remove it from the heat. Remove the baking pan from the freezer.
Begin to dip the clusters in the melted chocolate. Place one cluster in the chocolate at a time, removing it from the chocolate with a fork. Tap off the excess chocolate and place the cluster back on the lined baking sheet. Repeat until all the clusters are dipped. Allow the clusters to harden on the counter. Once the chocolate is hardened, place the clusters in a tupperware container and keep them in the fridge.