|Graham crackers; (or saltine crackers) to cover a 15" x 10" jelly roll pan in a single layer (cut to fit at one end and along one side)|
|1 cup||Brown sugar; (light or dark)|
|½ cup||Butter or margarine|
|2 cups||Chocolate chips|
|1 cup||Chopped walnuts or pecans|
Heat oven to 350 F.
Lightly but thoroughly grease bottom and sides of jelly roll pan (some versions of the recipe specify lining the pan with foil and also greasing the foil).
Line pan with crackers to cover completely in a single layer.
Stir butter and brown sugar together in a saucepan over medium heat until butter has melted, sugar is dissolved, and mixture is blended and thickened slightly (no longer than 3 minutes!).
Pour hot mixture over crackers, spreading to cover them completely. Bake 8 minutes (no longer!). Remove from oven. Wait a few seconds for topping to stop bubbling, and then sprinkle chocolate chips evenly over surface. When the chips have melted, spread the chocolate evenly over the crackers (now one giant piece!). Sprinkle chopped nuts over all.
When chocolate has set, cut cookies: Make three lengthwise cuts and five crosswise cuts to make twenty-four 2½ inch squares. Cut squares on the diagonal to make 48 triangular cookies.
Per cookie (with graham base) 100 cal, 1 g pro, 11 g car, 6 g fat, 5 mg chol with butter, 45 mg sodium. These are delicious. And no one ever guesses how easy they are.
Posted to Bakery-Shoppe Digest V1 #429 by Marilyn Olander <molander@...> on Dec 01, 1997
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