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My review
Art's Graham Cracker Cookies
1
Art
"This is a very simple recipe but a real crowd pleaser. Great for the holidays."
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Ingredients
25 m servings 115Original recipe yields 30 servings
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Directions
{{model.addEditText}} Print- Preheat an oven to 350 degrees F (175 degrees C). Arrange the graham crackers in a single layer on a baking sheet, making sure the crackers touch each other.
- Heat the butter, margarine, and white sugar in a saucepan over medium heat until the sugar is dissolved, about 2 minutes. Stir in the pecans. Spread the butter mixture over the graham crackers.
- Bake in the preheated oven until butter mixture is absorbed, 8 to 10 minutes. Immediately transfer the crackers to cool on aluminum foil or wax paper. Once cooked, break crackers into bite-sized pieces.
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Footnotes
- Partner tip: Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Nutrition Facts
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Reviews
Read all reviews 68 Ratings
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Most helpful positive review
8/6/2011
Great receipe. So yummy. Like toffee. Only thing I did different was to sprinkle chocolate chips on it after it came out of the oven. Give them a few minutes then spread over grammies. I broke ...
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8/6/2011
Great receipe. So yummy. Like toffee. Only thing I did different was to sprinkle chocolate chips on it after it came out of the oven. Give them a few minutes then spread over grammies. I broke ...
12/23/2013
My mother always made this. The only difference is that we used brown sugar. I prefer that. We cooked the sugar mixture about 10 minutes and then sprinkled on salted pecans and baked them for...
8/25/2012
I agree, too much butter/margarine in the original recipe so I tried it again. I used: 1 cup of butter, 1 cup of sugar and 1 cup of chopped pecans with 3 packets of cracker (27 whole crackers) a...
12/17/2018
It was very tasty but butter mixture did not cover the entire cracker area. Will also try more pecans next time.
4/23/2013
My family likes these! It is actually a recipe an elderly German lady gave me a number of years ago. I do use more pecans and cook the butter/sugar sauce a little longer.