Chocolate Chip Toffee Grahams

These cookies have been paper clipped to try in one of my favorite cookie books (Christmas Cookies) for years.  I decided to make them tonight and now I am kicking myself for not making them sooner.  They are quick, easy and tasty.

 

Chocolate Chip Toffee Grahams

 

11   whole graham crackers (4 ½ X 2 ¼ inches), broken into squares

1     cup butter

1     sugar

1     teaspoon ground cinnamon

½    cup finely chopped pecans

1    (6-ounce) package of semisweet chocolate mini-morsels

 

1. Pre-heat oven to 350 degrees.

2. Arrange graham cracker squares in a single layer in a 15 X 10 X 1 inch jellyroll pan.  Set aside.

3. Combine butter and sugar in a medium saucepan.  Cook over medium heat, stirring until butter melts. Bring to a boil; boil 2 minutes.  Remove from heat; stir in cinnamon and pecans.  Pour mixture over graham crackers, spreading evenly to edges of pan. Bake at 350 degrees for 10 to 12 minutes.  Remove from oven; sprinkle with chocolate mini-morsels.  Cool 5 minutes; separate cookies, and transfer to waxed paper lined cookie sheets, using a spatula.  Refrigerate until chocolate hardens.  Store cookies between layers of waxed paper in an airtight container in refrigerator.

 

YIELD: about 2 dozen

 

HINTS:  This is NOT a recipe for the young ones.  Boiling sugar is extremely hot!!!!  Use caution.

  I would suggest using non-stick pans and washing the saucepan as soon as possible.

 

Comments

[martha rose]

hurray! i was finally able to register! now i can comment on your blogs!!! this one sounds quite good - i am going to stop and get pecans on the way home tomorrow - we are gonna get a lot of snow and this sounds like another perfect recipe for a snowy day!