sketch of Bob above the Graham Cracker Pecan Cookie recipe.


1 sleeve of Keebler graham crackers, separated along the perforations. Cover the bottom of an ungreased, non-stick (10x15x2 inch) jelly roll pan. In a sauce pan, melt 1 c. (2 sticks) butter and 1 c. dark brown sugar. Mix well, making sure that all ingredients are completely incorporated. Pour over graham crackers and sprinkle generously with chopped pecans. Bake 325° for 10 minutes. Almost immediately transfer to a plate to keep them from sticking together. Cool the pecan cookies and store in an air-tight container.

NOTE: use enough graham crackers to cover the jelly roll pan. The left over residue from the jelly roll pan can be stored in a jar in the refrigerator and used over ice cream.

Graham Cracker Pecan Cookie recipe is published in our June, 1999 Menu Minder.