|Double graham crackers||12 (5 inches x 2|
|Pecan halves||10 Ounce (1 bag)|
|Pretzel rods||30 Ounce (3 bags, 10 ounce each, 7|
|Assorted creme wafers||1 Cup (16 tbs) (as needed, 2|
|Baking cocoa||1 Tablespoon (as needed)|
|Red hot candies||1/4 Cup (4 tbs) (as needed)|
|Golden raisin cookies/Chocolate chip cookies||1 Tablespoon (as needed)|
|Spearmint candies||1 Tablespoon (as needed)|
To Assemble Roof: Place two graham crackers on waxed paper.
Cut a small hole in the bottom corner of pastry or plastic bag; dot tip if desired (or pipe directly from bag).
Fill bag two-thirds full with white icing and refill as needed.
Pipe or frost one short end of one cracker and butt the other cracker against it, making a 10-in.x 2-1/2-in.rectangle.
Repeat five more times.
Set two long rectangles aside for porch roof and floor.
Pipe the 10-in.edge of a long rectangle and butt the 10-in.edge of another long rectangle against it, making a 10-in.x 5-in.rectangle for one side of the roof.
Repeat for other side of roof.Working with one side of the roof at a time, frost entire roof with white icing.
Press pecan halves end to end in straight lines along short sides
There will be about four rows of 14 pecans per row on each side of roof.
Repeat for other side.
Repeat for porch roof, pressing on two rows of about 14 pecans per row.
Allow to dry, uncovered, overnight.
To Assemble Sides of House: With four pretzel rods lying flat on waxed paper, apply a 1/4-in.-wide strip of icing along the top edge of each, beginning 1/2 in. from one end and ending by icing the tip of the other end.
To form the front of the house, center one iced pretzel rod, icing side down, 7 in.from the front of the foil-covered 18-in.-square base.
Add a second pretzel