chocolate icebox cake bars

chocolate icebox cake bars

A crunchy treat that requires no baking.

• 3 sticks plus 2 tablespoons unsalted butter
• ¾ cup light corn syrup
• ¾ cup unsweetened cocoa powder
• 1 lb. 11 oz. graham crackers, broken into small chunks
• 1⅓ cups raisins

a 13 x 9-inch baking pan, lined with parchment paper

Makes about 12–15 portions

Put the butter, corn syrup, and cocoa in a large saucepan over medium heat and heat until melted and smooth, stirring occasionally.

Put the graham cracker chunks and raisins in a large bowl and pour in the chocolate mixture. Mix with a wooden spoon until everything is well mixed and the crackers and raisins are evenly dispersed.

Press this mixture into the prepared baking pan, using a tablespoon to flatten and compress it. Cover with a sheet of parchment paper, then a tray covered in jam jars or cans to apply pressure on the cake and compress it more. Let cool completely, then refrigerate for a couple of hours, or overnight if possible.