My mom has been making these for as long as I can remember. She originally found the recipe in Bon Appetit magazine. For as much as the world is online, she still likes the paper copies of magazines, even though we have to wait until visitors can bring them down for us. Even if we did find the magazine here, it would cost over $10 a copy, a little pricey for us.
This treat is perfect: crunchy, sweet, savory. It will not disappoint, trust me. The first few times I made it I thought “oh my it’s so messy, all that caramel melting all over the place” But it hardens and makes the cracker oh so crunchy and sweet. It’s truly perfect. May not look it, but it is.
Just be careful that the butter and sugar doesn’t separate, if you heat it too fast, it will. They taste better if you keep them at room temperature, but being in the Mexican heat, I often put them in the fridge to make them last longer.
Watch them get gobbled up.
- About 25 graham crackers
- 1 cup unsalted butter
- 1 cup brown sugar, firmly packed
- 1 teaspoon vanilla extract
- 1 1/2 cups pecans, toasted and coarsely chopped
- 1 cup chocolate chips
Pre-heat oven to 350 degrees. Lightly butter an 11×17 cookie sheet. Arrange graham crackers side by side with the edges touching. Stir butter, brown sugar, and vanilla in a medium saucepan on medium-high heat for 5 minutes until it start bubbling lightly. Pour caramel mixture over graham crackers. Sprinkle with pecans. Bake until caramel topping bubbles and becomes deep brown in color (about 10 minutes). Remove from oven, sprinkle chocolate chips on top. Cool 10 minutes. Carefully separate graham crackers. Transfer to rack and cool completely.
Slightly adapted from: Epicurious