Completely cover the bottom of a 10x15-inch rimmed cookie sheet with the graham crackers; set aside. In a heavy saucepan, heat and stir the candies and cream over low heat, until the candies melt. Spread the chocolate mixture over the graham crackers; quickly sprinkle with the nuts, gently pressing them into the chocolate. Cool for 10 to 15 minutes, then cut into bars or break into chunks like brittle. Serve immediately, or store in an airtight container until ready to serve.
Author's Comments
In the South, they have a knack for taking something great, and making it taste even better. Here's how they do it with their native favorite... pecans.
* If you don't buy the pecans already toasted: Spread out th epecans on a cookie sheet, and bake them at 350°F just until lightly browned (keep an eye on them, it doesn't take long).
Instructions
Completely cover the bottom of a 10x15-inch rimmed cookie sheet with the graham crackers; set aside. In a heavy saucepan, heat and stir the candies and cream over low heat, until the candies melt. Spread the chocolate mixture over the graham crackers; quickly sprinkle with the nuts, gently pressing them into the chocolate. Cool for 10 to 15 minutes, then cut into bars or break into chunks like brittle. Serve immediately, or store in an airtight container until ready to serve.
Author's Comments
In the South, they have a knack for taking something great, and making it taste even better. Here's how they do it with their native favorite... pecans.
* If you don't buy the pecans already toasted: Spread out th epecans on a cookie sheet, and bake them at 350°F just until lightly browned (keep an eye on them, it doesn't take long).
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