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Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 30 |
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An easy and wonderful Bon Appetit recipe from the Indigo Inn in Charleston, SC. Just set me under a palm tree in a secluded garden with a plate of these babies! Ingredients:
15 graham crackers, whole |
1 cup unsalted butter |
1 cup dark brown sugar, firmly packed |
1 teaspoon vanilla extract |
1 1/3 cups pecans, toasted and chopped |
6 ounces semisweet chocolate chips |
Directions:
1. Preheat oven to 350. Lightly butter 11X17 cookie sheet. Arrange graham crackers side by side, edges touching, con prepared cookie sheet.
2. Stir butter and brown sugar in medium pan over medium heat until butter melts and sugar dissolves. Mix in vanilla. Increase heat and boil 1 minutes.
3. Pour caramel mixture over graham crackers. Sprinkle with pecans. Bake until caramel topping bubbles and turns deep brown, about 10 minutes. Remove from oven. Immediately sprinkle chocolate chips over cookies. Cool 4 minutes.
4. Cut along graham cracker edges to separate. Carefully transfer to rack and cool completely. Cut each cookie in half. Store in airtight container.
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