This is another recipe that we made during our epic Christmas cookie baking extravaganza a few weeks ago. We found the recipe last year in Southern Living Magazine, and it is definitely a keeper! These are so awesome – love that sweet and salty combo. Plus. they’re really easy to make!
The picture below is with the optional chocolate topping, because duh, if chocolate is an option we’re going with it! It was also taken before my dad and I cut them into tons of little triangular pieces… I had a hard time with this particular task, but my dad did a really spectacular job. I think we may have found him a new holiday chore…
1 cup chopped pecans
12 whole graham crackers
1 cup firmly packed brown sugar
3/4 cup butter
2 tablespoons whipping cream
1 teaspoon vanilla extract
1/4 teaspoon kosher salt
1 cup dark chocolate morsels (optional)
1. Preheat oven to 350°. Bake pecans in a single layer in a shallow pan 10 to 12 minutes or until toasted and fragrant, stirring halfway through.
2. Line a 15- x 10-inch jelly-roll pan with aluminum foil; lightly grease foil. Arrange graham crackers in a single layer in prepared pan, slightly overlapping edges.
3. Combine sugar, butter, and cream in a medium-size heavy saucepan; bring to a boil over medium heat, stirring occasionally. Remove from heat, and stir in vanilla and pecans. Pour butter mixture over crackers, spreading to coat.
4. Bake at 350° for 10 to 11 minutes or until lightly browned and bubbly.
5. If desired, sprinkle with dark chocolate morsels, let stand a few minutes, and spread with spatula.
6. Immediately sprinkle with salt, and slide foil from pan onto a wire rack. Cool completely (about 30 minutes). Break into bars.