Pecan Graham Crisps
|Graham crackers||12 (Each About 2 1/2 By 4 3/4 Inches)|
|Butter/Margarine||1⁄2 Pound (1 Cup)|
|Firmly packed brown sugar||1 1⁄4 Cup (20 tbs)|
|Chopped pecans/Walnuts||1 Cup (16 tbs)|
|Semi sweet chocolate/Semi sweet milk chocolate/semisweet chocolate chips||1 Cup (16 tbs), chopped|
Fit crackers side by side in a single layer in a 10- by 15-inch rimmed baking pan.
In a 2- to 3-quart pan, melt butter over medium heat.
Stir in sugar and pecans; bring to a boil, stirring often.
Continue to boil until candy thermometer registers 238°F, about 2 minutes.
Remove from heat, stir in vanilla, and pour over crackers; spread to cover completely.
Bake in a 375° oven to crisp crackers (topping should not darken), 8 to 10 minutes.
Remove from oven and at once sprinkle with chocolate.
Let stand for about 10 minutes; if desired, spread melted chocolate over topping.
Cut into 24 squares, then cut each square in half diagonally; let cool.