Graham Cracker Cookies
 
Prep time
Cook time
Total time
 
Graham Cracker Cookies mean that it's Christmas to my family. This pecan and chocolate chip encrusted, graham cracker toffee like cookie is like no other.
Serves: TONS of cookies
Ingredients
  • ½ c (1 stick) REAL Butter, NOT Margarine
  • ½ c packed Light Brown Sugar
  • ½ c finely chopped pecans
  • ½ c chocolate chips (I used Ghiradelli Mini Chips)
  • 2 packs Honey Maid Graham Crackers (The name brand REALLY is better for this recipe)
Instructions
  1. Preheat oven to 350*
  2. Break graham crackers apart into ½ or ¼ size pieces.
  3. Spread graham crackers across 12" x 17"
  4. Melt butter in a small pot.
  5. Add brown sugar to pot when most of butter has melted.
  6. Remove from heat as soon as brown sugar has melted and blended into butter. Do NOT allow to come to a hard boil or to make a thick caramel like sauce. If it does, it can still be used, but will be harder to spread. Mine cooked a little too long and had to be spread instead of poured.
  7. Pour brown sugar and butter sauce over the crackers to cover all crackers.
  8. Sprinkle chopped pecans across the top.
  9. Bake for 7 minutes.
  10. Remove pan from oven, sprinkle chocolate chips as evenly as possible.
  11. Return pan to oven for an additional 5 minutes, chocolate chips may melt slightly.
  12. Remove from oven and allow to cool thoroughly before serving, plating, or storing.
  13. Graham Cracker Cookies should be stored in an air tight container to keep them fresh.
Recipe by DealsFromMsDo.com at https://dealsfrommsdo.com/graham-cracker-cookies/