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GRAHAM CRACKER PECAN COOKIES




Source of Recipe


Bob Allison

1 sleeve of Keebler graham crackers, separated along the perforations. Cover the bottom of an ungreased, non-stick (10x15x2 inch) jelly roll pan. In a sauce pan, melt 1 c. (2 sticks) butter and 1 c. dark brown sugar. Mix well, making sure that all ingredients are completely incorporated. Pour over graham crackers and sprinkle generously with chopped pecans. Bake 325° for 10 minutes. Almost immediately transfer to a plate to keep them from sticking together. Cool and store in an air-tight container.

NOTE: use enough crackers to cover the jelly roll pan. The left over residue from the jelly roll pan can be stored in a jar in the refrigerator and used over ice cream.