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 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.