carol-whidbey-is
Well-known member
brown sugar etc cook in oven then top with chocolate chips
ISO: ISO does anyone remember a recipe that is like a brittle using graham cracker, make a sauce with
- Thread starter carol-whidbey-is
- Start date
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dawn_mo
Well-known member
Here is one that sounds close. REC: Edie's Cookies
Maybe when you take them out of the oven just put chocolate chips on top and let them melt; and spread them over the cookies?
* Exported from MasterCook *
EDIE'S COOKIES
Recipe By :Edie Bremicker
Serving Size : 48 Preparation Time :0:00
Categories : Cookies
Amount Measure Ingredient -- Preparation Method
1 box graham crackers
1/2 pound butter
1 cup brown sugar
3 ounces walnuts -- chopped
3 ounces pecans -- chopped
Butter a jelly roll pan thoroughly with butter. Line pan with whole graham crackers, break into squares. Cover entire pan with squares. Bring butter and brown sugar to a rolling boil, and boil for 2 minutes. Pour over crackers. Sprinkle with nuts. Bake at 350° for 10 minutes. Cut while still warm.
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Maybe when you take them out of the oven just put chocolate chips on top and let them melt; and spread them over the cookies?
* Exported from MasterCook *
EDIE'S COOKIES
Recipe By :Edie Bremicker
Serving Size : 48 Preparation Time :0:00
Categories : Cookies
Amount Measure Ingredient -- Preparation Method
1 box graham crackers
1/2 pound butter
1 cup brown sugar
3 ounces walnuts -- chopped
3 ounces pecans -- chopped
Butter a jelly roll pan thoroughly with butter. Line pan with whole graham crackers, break into squares. Cover entire pan with squares. Bring butter and brown sugar to a rolling boil, and boil for 2 minutes. Pour over crackers. Sprinkle with nuts. Bake at 350° for 10 minutes. Cut while still warm.
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carol-whidbey-is
Well-known member
Thank you thats it just couldn't remember the measurements
here's a version that CathyZ posted. lots of good ideas in the replies to her post too.
http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=38139
http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=38139
Bon Appetit has one I've been making for years called Natchez Cookies..Rec inside.
Natchez Cookies
* 15 (about) whole graham crackers
* 1 cup (2 sticks) unsalted butter
* 1 cup firmly packed dark brown sugar
* 1 teaspoon vanilla extract
* 1 1/3 cups chopped toasted pecans
* 1 6 ounce package semisweet chocolate chips
Directions
1. Preheat oven to 350.
2. Lightly butter 11 x 17 inch cookie sheet.
3. Arrange graham crackers side by side, edges touching, on prepared cookie sheet.
4. Stir butter and brown sugar in heavy medium saucepan over medium heat until butter melts and sugar dissolves.
5. Mix in vanilla extract.
6. Increase heat and boil 1 minute.
7. Pour caramel mixture over graham crackers.
8. Sprinkle with chopped toasted pecans.
9. Bake until caramel topping bubbles and turns deep brown, about 10 minutes.
10. Remove from oven.
11. Immediately sprinkle chocolate chips over cookies. Cool 4 minutes.
12. Cut along graham cracker edges to separate. Carefully transfer to rack and cool completely. Cut each cookie in half.
13. (Can be prepared 1 day ahead. Store in airtight container at room temperature)
14. I have kept these in my freezer and nibbled on them for a couple of weeks. They kept very well.
Natchez Cookies
* 15 (about) whole graham crackers
* 1 cup (2 sticks) unsalted butter
* 1 cup firmly packed dark brown sugar
* 1 teaspoon vanilla extract
* 1 1/3 cups chopped toasted pecans
* 1 6 ounce package semisweet chocolate chips
Directions
1. Preheat oven to 350.
2. Lightly butter 11 x 17 inch cookie sheet.
3. Arrange graham crackers side by side, edges touching, on prepared cookie sheet.
4. Stir butter and brown sugar in heavy medium saucepan over medium heat until butter melts and sugar dissolves.
5. Mix in vanilla extract.
6. Increase heat and boil 1 minute.
7. Pour caramel mixture over graham crackers.
8. Sprinkle with chopped toasted pecans.
9. Bake until caramel topping bubbles and turns deep brown, about 10 minutes.
10. Remove from oven.
11. Immediately sprinkle chocolate chips over cookies. Cool 4 minutes.
12. Cut along graham cracker edges to separate. Carefully transfer to rack and cool completely. Cut each cookie in half.
13. (Can be prepared 1 day ahead. Store in airtight container at room temperature)
14. I have kept these in my freezer and nibbled on them for a couple of weeks. They kept very well.