Pecan Graham Crisps Recipe
Summary
MethodBaked
Ingredients
| 12 graham crackers (each about 2 1/2 by 4 3/4 inches) | ||
| Butter/Margarine | 1 Cup (16 tbs) | |
| Firmly packed brown sugar | 1 1/4 Cup (16 tbs) | |
| Pecans and walnuts | 1 Cup (16 tbs), chopped | |
| Vanilla | 1 Teaspoon | |
| Semi-sweet chocolate | 1 Cup (16 tbs) | |
Directions
Fit crackers side by side in a single layer in a 10- by 15-inch rimmed baking pan.
In a 2- to 3-quart pan, melt butter over medium heat.
Stir in sugar and pecans; bring to a boil, stirring often.
Continue to boil until candy thermometer registers 238°F, about 2 minutes.
Remove from heat, stir in vanilla, and pour over crackers; spread to cover completely.
Bake in a 375° oven to crisp crackers (topping should not darken), 8 to 10 minutes.
Remove from oven and at once sprinkle with chocolate.
Let stand for about 10 minutes; if desired, spread melted chocolate over topping.
Cut into 24 squares, then cut each square in half diagonally; let cool.
In a 2- to 3-quart pan, melt butter over medium heat.
Stir in sugar and pecans; bring to a boil, stirring often.
Continue to boil until candy thermometer registers 238°F, about 2 minutes.
Remove from heat, stir in vanilla, and pour over crackers; spread to cover completely.
Bake in a 375° oven to crisp crackers (topping should not darken), 8 to 10 minutes.
Remove from oven and at once sprinkle with chocolate.
Let stand for about 10 minutes; if desired, spread melted chocolate over topping.
Cut into 24 squares, then cut each square in half diagonally; let cool.
Chef
