- 12 whole graham crackers (regular or chocolate)
- ¾ cup margarine
- ½ cup sugar
- 1 cup chopped pecans
Break crackers in half and arrange with sides touching on ungreased 15 x 10 x 1-inch jellyroll pan. Melt margarine over medium heat. Stir in sugar and pecans. Boil 5 minutes, stirring often. Pour mixture over graham crackers. Bake 300° for 12 minutes. Remove from pan and cool. Yields two dozen.
Sometimes, I’ve broken the crackers smaller for more bite-size pieces and that worked out well, too. Margarine is recommended here, but I’ve used butter in some batches and they turned out well. I prefer the taste of regular graham crackers instead of the chocolate. I haven’t tried the cinnamon variety. I have made a batch with shredded coconut and another with chocolate chips, adding them just before putting into the oven.
Edited from the recipe book “Southern Living – Our Best Easy Weeknight Favorites” pg 202