|This is a Rimmed Quarter Sheet Pan, 9 1/2" X 13"|
|Here are several options for Graham Crackers.|
|I like Hershey's Special Dark Chocolate Chips for Baking.|
|I also use Guittard!|
Here's what you'll need:
Preheat the oven to 400 degrees.
1 - 9 1/2" X 13" Rimmed Quarter Sheet Pan lined with Parchment Paper.
Graham Crackers, enough to line the pan!
16 TBS Butter, room temperature
1 C Dark Brown Sugar
1 C Hershey's Special Dark Chocolate Chips or Guittard Extra Dark Chocolate Chips .
1 C Chopped Pistachio Nuts
1 C Dried Cranberries
Line the Sheet Pan with Graham Crackers.
In a Saucepan on medium heat, make the Caramel:
Stir only to combine well as it begins to melt.
Heat until melted.
Boil with out stirring for 3 - 5 minutes. (it's important not to stir it while it boils)
Pour over the Graham Crackers.
In a Microwave Safe Glass Bowl:
Heat, stirring after 30 seconds.
Continue until creamy smooth.
Pour evenly over the Caramel layer.
Spread with an offset spatula.
Sprinkle immediately with Pistachios and Cranberries.
Refrigerate for 1 hour.
Break into pieces to serve.
Peace in the Kitchen!