A few weeks back, someone at my office brought some scrumptious little bites of heaven to our Thanksgiving potluck. Word around the office was that they were made up of butter, sugar, and graham crackers. Well, that would explain why I could NOT stop eating them!
When I saw this recipe in Southern Living earlier this month, I had a feeling if I attempted it, the resulting product would be pretty close to those same little bites of heaven that I ate that day at the office. Guess what? I was right!
These can be made a couple of different ways- with and without chocolate- so of course I had to make them both ways to see which was better. Honestly, it’s a toss up. My husband likes them best without and I like them with. But I also like them without. Basically what I’m telling you is that you can’t go wrong with either!
Makes 4 dozen. From Southern Living.
1 cup chopped pecans
12 whole graham crackers
1 cup firmly packed brown sugar
3/4 cup butter
2 Tbsp whipping cream
1 tsp vanilla extract
1/4 tsp kosher salt
Preheat oven to 350°. Bake pecans in a single layer in a shallow pan 10 minutes or until toasted and fragrant, stirring halfway through.
Line a 15- x 10-inch jelly-roll pan with aluminum foil or parchment paper; lightly grease foil. Arrange graham crackers in a single layer in prepared pan, slightly overlapping edges.
Combine sugar, butter, and cream in a medium-size heavy saucepan; bring to a boil over medium heat, stirring occasionally. Remove from heat, and stir in vanilla and pecans. Pour butter mixture over crackers, spreading to coat.
Bake at 350° for 10 to 11 minutes or until lightly browned and bubbly.
Immediately sprinkle with salt, and slide foil/paper from pan onto a wire rack. Cool completely (about 30 minutes). With a knife, cut into bars.
Chocolate-Pecan-Caramel Bar Variation: Prepare recipe as directed until removal from oven. Once removed from oven, top warm bars with 1 cup dark chocolate morsels. Let stand 3 minutes, and spread chocolate over bars, then sprinkle with salt and proceed with recipe as directed. Chill 20 minutes before serving.