- 20 graham crackers (individual squares), regular or chocolate
- 1 1/2 sticks butter (6 ounces)
- 3/4 cup brown sugar
- 1 teaspoon vanilla
- 1/2 cup chopped pecans
Line a jelly roll pan (10x15-inch) with foil; arrange graham crackers in the pan in a single layer. Combine butter and sugar in a heavy medium saucepan; bring to a boil over medium heat, stirring occasionally. Boil for 2 minutes; stir in vanilla and chopped pecans. Pour the hot mixture over crackers and spread evenly. Bake 10 minutes at 350°. Remove at once from pan to flat surface to cool. When cool, break into smaller pieces.
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