These remind me of Brownie Meetings and Christmas time in grade school. These little cookies take about as much time to make as it takes to preheat the oven. I cook in approximates. You can't screw this recipe up.
You'll need:
1 package of graham crackers
2 sticks of butter
3/4 c. granulated sugar
1/2 c. to 1 c. chopped pecans
1 c. or so of semi-sweet chocolate chips or chunks
parchment paper or tin foil
Preheat oven to 350 degrees. Put parchment on a large cookie sheet or 2 depending on how many cookies you decide to make. Lay graham crackers out in a layer covering the bottom of the cookie sheet(s). I break mine in half so they are squares instead of rectangles. Melt butter and mix in the sugar so it is syrupy. Pour syrup mixture over crackers being sure each one is mostly covered in goo, I mean syrup. Sprinkle chocolate chips and pecans over top of cookies. Bake for 7 minutes at low altitude and 9-10 at high altitude until light brown. Remove from cookie sheet. Let cool for approximately 1 hour to give the chocolate chips time to re-sort-of-harden. Enjoy.
These will be drippy when taken out of the oven. Be careful. I just let mine sit in the cookie sheet to cool so, there's one less counter top in our kitchen covered in sticky. You can easily make this a nut free recipe, or you can also add different flavors of nuts, chips or even shredded coconut. Go nuts!
If I were to add coconut, I'd probably add it to the butter mixture to allow it to cook more slowly. Or sprinkle it on half way through your baking to avoid burning the shreds of coconuts.
Whatever you decide, these make a good holiday gift or last minute take along to a party, scout meeting, etc. They have nuts in them so I count them as healthy!
No comments:
Post a Comment