This recipe is a recipe I got from a teacher when I was teaching in West Branch. One year we all brought goodies to share just prior to Christmas break. I don’t have any notes on which person brought the recipe. It is a family favorite and we make them every year as one of our traditional Christmas treats. This recipe uses graham crackers, and I really like the taste they add to this cookie. I have seen a very similar recipe that uses saltine crackers.
The contributor of this recipe says she has never taken these cookies anywhere without people asking for the recipe. The happy surprise is that they are so easy to make.
½ 16-ounce box graham crackers
½ pound butter
1 cup dark brown sugar
1 cup pecans, chopped
Lightly oil a jelly roll pan and line with graham crackers. Melt butter in a medium saucepan. Add brown sugar and stir until mixture bubbles vigorously. Add pecans and quickly spread over the graham crackers. Bake at 350° for 10 minutes. Cut along indentations of the crackers, leave in pan and freeze for 1 hour. Do not eliminate freezing because that is what makes these so crunchy.
Yields 5 ½ dozen cookies