This is another recipe that we made during our epic Christmas cookie baking extravaganza a few weeks ago. Â We found the recipe last year inÂ Southern Living Magazine, and it is definitely a keeper! Â These are so awesome Â – love that sweet and salty combo. Â 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! Â It was also taken before my dad and I cut them into tons of little triangular pieces… Â I had a hard time with this particular task, but my dad did a really spectacular job. Â I think we may have found him a new holiday chore…
1 cupÂ chopped pecans
12Â whole graham crackers
1 cupÂ firmly packed brown sugar
3/4 cupÂ butter
2 tablespoonsÂ whipping cream
1 teaspoonÂ vanilla extract
1/4 teaspoonÂ kosher salt
1 cup dark chocolate morsels (optional)
1. Preheat oven to 350Â°. 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 350Â° 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.