Happy Canada Day! We just got back and I miss it already. Ottawa and Montreal were great, and Toronto is next on the list; but for now, here’s a picture of a little souvenir I picked up in Montreal. These are OMGs, candies made with broken graham crackers, toffee bits, almonds and milk chocolate shaped into little nuggets. We found them at a Canadian grocery store called Maxi where we’d stopped to load up on road trip treats.
My excuse for buying OMGs was that I thought they’d make a funny “back from camp” gift for Fuzz who’d surely get a kick out of the name since she gets irritated when her friends talk or write in text terms like OMG, LOL, UR, Cuz, etc. It drives her crazy, so naturally I bought her the candy. What I didn’t know at the time was that OMGs were actually made by the same guys who introduced Clodhoppers — yet another candy I’d never heard of, and which I found recipes for all over the Internet. The clone Clodhopper version (if you can call it that) is made from white chocolate, cashews and Golden Grahams.
As for the OMGs, the graham crackers were more like typical graham crackers than cereal, and they seemed to have more chocolate than Clodhoppers — both milk and dark, and maybe white, but I didn’t see it. They didn’t last very long once we’d opened them, but I did manage to save a few so I could try copying them at home. This is a photo of the copycat version. The real ones are smaller and flakier, and I think mine would have been too had I not used creamy and smooth Lindt milk chocolate. You can use whatever type or brand of chocolate you prefer or try swapping out the graham crackers for Teddy Grahams. Either way, these were great for making during our very non-Canadian 100 degree weather. This week I’ve been hesitant to even turn on the oven! Maybe the rest of the week should be “No-Bake Week.
- 1/3 cup sliced almonds
- 6 ounces milk or dark chocolate, chopped**
- 4 graham cracker squares
- 1/4 cup Heath Chocolate Coated Toffee Bits
- Line 20 to 24 mini muffin cups with miniature muffin papers or squares of nonstick foil or parchment paper. If you don’t have liners, you could probably get away with rubbing generously with butter and chilling the greased pan before filling.
- Put the almonds in a dry skillet and toast over medium to medium high heat, stirring often, until they start to brown. Remove from heat and put in a bowl to cool.
- Break the graham crackers up into small 1/2 inch (ish!) chunks. Put them in the bowl with the almonds. Stir in the toffee bits.
- In a microwave safe bowl, melt the chocolate using 50% power and stirring every 30 seconds.
- Combine the chocolate and graham mixture and stir well.
- Spoon mixture into lined mini muffin pan and chill until set. If using squares of parchment or foil, lift from pan and peel it away. If using cups, you can serve from the cups. If using a buttered tin, just pry the candies out.