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Recipe Summary
Ingredients
35
Original recipe yields 35 servings
Directions
Nutrition Facts
Per Serving:
151 calories; protein 1.3g; carbohydrates 17.4g; fat 8.9g; cholesterol 13.9mg; sodium 123.8mg. Full Nutrition
Most helpful positive review
I finally manage to scoop this recipe from my aunt to compare with this recipe since a few of the reviews scared me. The recipes are identical except an explicit statement that says: DO NOT BOIL the mix but simply heat and stir until brown sugar is completely dissolved and to let it cool for about 10 minutes before pouring slowly over the graham crackers. This is a little time consuming but definately worth it in the end! Mine turned out just as anuty has always made them :) Update: Apologies, I didnt look at the pan size, my cookie sheet is roughly 12x16 and fits 35 crackers perfectly. Read More
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(218) Most helpful critical review
What in the WORLD did I do? LOL! I bake many cookies and I've never had a recipe flop so miserably. I followed the recipe exactly but first of all it doesn't say how long to boil the ingredients. So as soon as mine came to a rolling boil I added the pecans and poured it over the crackers. #2 Graham crackers do not sink. lol! Basically all the liquid ended up underneath the crackers. #3 The crackers turned to mush and although the liquid thickened it did not harden so there was no way to eat these as "cookies". There was no substance just a layer of soggy cracker surrounded my a rich liquid. If any of you have suggestions I'd love to hear them. I can't imagine what went wrong but unless I hear a great suggestion I won't be trying this recipe again. Too bad...the ingredients sound heavenly! Ally Read More
Helpful
(117) Reviews: Most Helpful
I finally manage to scoop this recipe from my aunt to compare with this recipe since a few of the reviews scared me. The recipes are identical except an explicit statement that says: DO NOT BOIL the mix but simply heat and stir until brown sugar is completely dissolved and to let it cool for about 10 minutes before pouring slowly over the graham crackers. This is a little time consuming but definately worth it in the end! Mine turned out just as anuty has always made them :) Update: Apologies, I didnt look at the pan size, my cookie sheet is roughly 12x16 and fits 35 crackers perfectly. Read More
Helpful
(218) 
I have made these several times and have actually had people kiss my feet when I served them. For people who have had problems, this is what I do and they always turn out great. Make sure the cookies lay flat in the pan - don't stack them. I use 12 full graham crackers, broken in half (24 halves) and they fit the pan perfectly. Bring the ingredients to a light boil, stirring contantly. As soon as the butter and brown sugar form a homogenous syrup, take them off the heat, add pecans (I also add some vanilla here), pour over graham crackers. It should JUST cover the graham crackers, you may need to spread it with a spoon. Immediately put in oven and bake on NONSTICK pan. Let them cool until they come off in one piece, but no longer. Put on foil to cool COMPLETELY and harden before eating. Read More
Helpful
(148) What in the WORLD did I do? LOL! I bake many cookies and I've never had a recipe flop so miserably. I followed the recipe exactly but first of all it doesn't say how long to boil the ingredients. So as soon as mine came to a rolling boil I added the pecans and poured it over the crackers. #2 Graham crackers do not sink. lol! Basically all the liquid ended up underneath the crackers. #3 The crackers turned to mush and although the liquid thickened it did not harden so there was no way to eat these as "cookies". There was no substance just a layer of soggy cracker surrounded my a rich liquid. If any of you have suggestions I'd love to hear them. I can't imagine what went wrong but unless I hear a great suggestion I won't be trying this recipe again. Too bad...the ingredients sound heavenly! Ally Read More
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(117) Advertisement
This recipe is awesome and so easy. The key is to not boil the butter and sugar too long. As soon as it starts to boil mix in your pecans and pour on top of graham crackers. Read More
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(71) This is definitely a five star recipe, first for its ease, second for its taste, and third for its versatality. I've made this several times and without any additional ingredients, its excellent, but I also enjoy how you can tailor make this one to please a special someone by adding their favorite candy crushed topping a minute or two after it has come out of the oven. I've added miniature candy coated Kisses, M&M's, and Reeses Pieces, but our all time favorite addition was 3/4 cup Heath Milk Chocolate Toffee Bits found on the baking aisle. Thanks for a great recipe! Read More
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(56) I love this recipe and have made it several times. Today something happened. I always use generic graham crackers (they are usually cheaper) but Honeymaid were on sale yesterday so I got those instead. This recipe totally flopped with the Honeymaid. What the heck?? The cracker soaked up the butter and the sugar was left to crystalize on top. Taste okay but not as good as normal. Just thought Id let you all know.:) Read More
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(52) Advertisement
This recipe was very close to one I have in which I use almonds. I decided to use this recipe, and much to my delight I found these to not only be quick and easy but were utterly fantastic!! I did add one thing; I melted white chocolate and dark chocolate (go for the good stuff, it really makes a difference) and drizzled both on these cookies to make them look special for my holiday cookie tray. These went fast; several people asked me for the recipe. YUMMY! Read More
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(37) 
You will not believe how good these are being so super easy to make!!!! Excellent! I even used low fat grahams (what I had on hand) Wonderful!! I lined my cookie sheet with foil and used Pam for easy removal and clean up. Will make again soon!Thanks Debbie Read More
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(37) 
