I found this recipe in Martha Stewart's Everyday food magazine. I used to love that magazine because it was full of wonderful simple recipes that have become staples in my home and I have passed on to many friends of mine. I am sad to say they don't offer this magazine anymore but thank goodness I saved all of my favorites. I hope that one day they will bring it back.
This recipe is very easy and reminds me of the magic cookie bar meets brittle. The graham cracker with butter/sugar baked in is what makes it taste like butterscotch. My son just loves it and I have to say it lasts for many days after and still taste as good as the first day. However they don't last very long. This is good to make for friends or teacher gifts. Try them and let me know what you think.
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| Once they are toasted and cooling |
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| graham crackers must fill the entire cookie sheet |
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| It's important to add chocolate chips after nut mixture cooled or they will melt |
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| After it has baked for 10 minutes and bubbling |
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| All done and ready to cool |
1 cup chopped pecans
1 cup shredded sweetened coconut
1 cup semi sweet Chocolate chips
12 graham crackers
12 tablespoons unsalted butter
1/2 cup light brown sugar
Directions
Preheat oven to 350 degrees. On a baking sheet spread chopped pecans and coconut and bake for about 5 minutes or until golden brown. Cool and then toss with Chocolate chips.
Line a 10 by 15inch backing sheet with foil. Break 12 graham crackers in half and fit them all on the sheet in a single layer.
In a medium sauce pan whisk butter and brown sugar over medium heat until melted and smooth. Spread over crackers.
Bake until bubbly, 10 minutes. sprinkle nut topping over the top and gently press down. Cool and then break into pieces.
