Zakarpatski Palochki (Закарпатские палочки)
Soft honey bars dredged in chocolate and coated with graham crackers and wafer crumbs. These mini-sized desserts are perfect for parties and potlucks
- 2 packs graham crackers, 18 crackers
- 3 vanilla wafers
- 3 strawberry wafers
Preheat oven to 355°F. Cover (two) 9″x13″ baking pans with parchment paper and grease the pans. Beat sugar and eggs on high speed for 5 minutes with a blender. Combine the vinegar and baking soda and add the egg mixture. Add the sour cream and honey, mix until combined.
Slowly add in the sifted flour in two batches.
Bake at 355°F for 15-18 minutes. Check readiness with a toothpick, it should come out clean. Transfer cakes to a wire rack to cool. With a rolling pin in a plastic storage bag or a blender, crush graham crackers and wafers until really fine. Place in a large bowl and set aside. Add butter to large pot and place on the stove top on medium heat to melt. Combine the cocoa and sugar. Once butter melts add in the cocoa mixture and mix. Add the milk and mix until sugar melts. Remove from heat and cool.
Cut cakes into bars or squares.
Take the bars (few at a time) and completely submerge them into the chocolate.
When retrieving (I like using a nylon fork ), pat bars against the bowl so any excess chocolate is left in the pot. (Too much chocolate on the bars will just make the crumbs get wet and mushy.) If the chocolate starts to get too thick, place it back on the stovetop.
Coat the bars into the crumbs completely. Place onto a platter.
Repeat with the remaining cake bars.