Graham crackers or club crackers can be used as the base for the brown sugar-pecan topping.

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Ingredients

18
Original recipe yields 18 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (180 degrees C).

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  • Line a baking sheet with aluminum foil and cover bottom of pan with graham crackers.

  • Bring butter, margarine, and brown sugar to a boil for 2 minutes. Add pecans and vanilla.

  • Pour brown sugar-pecan mixture over crackers; spread evenly.

  • Bake in the preheated oven for 10 minutes. Cut while warm or break into small pieces.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

231.4 calories; 1.5 g protein; 22.5 g carbohydrates; 13.6 mg cholesterol; 173.5 mg sodium. Full Nutrition

Reviews (38)

Read More Reviews

Most helpful positive review

Rating: 5 stars
11/20/2008
I've been making a recipe like this for many years, and it always turns out perfect. But here are a few tips from my experiences...I do not use margarine, I use only real butter--the flavor is much better. And they must be baked until they are a deep golden brown in order to not be sticky and to have that nice crunch--I've found that's about 20 minutes for my oven. 10 minutes has never been long enough for mine. The topping needs to be poured as evenly as possible across the crackers (I usually pour thin streams back and forth in all directions)...it will then settle nicely into an even layer when it bakes. They are delicious, and they are always a hit when I make them. I have used only graham crackers for mine, so I can't rate the club crackers. Read More
(56)

Most helpful critical review

Rating: 3 stars
04/03/2006
these are very very sweet so be careful if thats not what you are looking for. i had a little trouble getting these to "thin out" like i wanted them to. a lady at our church made them and the topping was thinner maybe a different recipe? they were very good but wish i knew how to change them as i have noted. very easy to make!!! Read More
(6)
41 Ratings
  • 5 star values: 29
  • 4 star values: 7
  • 3 star values: 4
  • 2 star values: 0
  • 1 star values: 1
Rating: 5 stars
11/20/2008
I've been making a recipe like this for many years, and it always turns out perfect. But here are a few tips from my experiences...I do not use margarine, I use only real butter--the flavor is much better. And they must be baked until they are a deep golden brown in order to not be sticky and to have that nice crunch--I've found that's about 20 minutes for my oven. 10 minutes has never been long enough for mine. The topping needs to be poured as evenly as possible across the crackers (I usually pour thin streams back and forth in all directions)...it will then settle nicely into an even layer when it bakes. They are delicious, and they are always a hit when I make them. I have used only graham crackers for mine, so I can't rate the club crackers. Read More
(56)
Rating: 5 stars
11/20/2008
I've been making a recipe like this for many years, and it always turns out perfect. But here are a few tips from my experiences...I do not use margarine, I use only real butter--the flavor is much better. And they must be baked until they are a deep golden brown in order to not be sticky and to have that nice crunch--I've found that's about 20 minutes for my oven. 10 minutes has never been long enough for mine. The topping needs to be poured as evenly as possible across the crackers (I usually pour thin streams back and forth in all directions)...it will then settle nicely into an even layer when it bakes. They are delicious, and they are always a hit when I make them. I have used only graham crackers for mine, so I can't rate the club crackers. Read More
(56)
Rating: 5 stars
01/18/2003
When I make this recipe I sprinkle chocolate chips on them as soon as I take them out of the oven. Excellent! Read More
(19)
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Rating: 5 stars
12/22/2003
Very quick and tasty. Satisfied my late night sweet tooth without too much delay. I sprayed a cookie sheet with non stick coating instead of using the foil and it worked quite well. Read More
(17)
Rating: 5 stars
12/11/2007
I didn't try this one yet. SOUNDS good but how many graham crackers do I need to use in how many layers and how big of a cookie sheet?? I have several really different sizes ranging from 1/4 to 1/2 sheet so its hard for me to tell what size cookie sheet you are referencing and how many graham crackers are needed relative to the other recipe amounts given. Read More
(12)
Rating: 5 stars
09/17/2003
Everytime I take these cookies to a party I am not allowed to leave without giving everyone the recipe! They are delicious and always a hit. Read More
(8)
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Rating: 5 stars
11/23/2010
Quick easy tasty. The very similar Betty Crocker version (identical ingredients and proportions) calls for 24 graham crackers. Note to self: Bake longer than 10 mins next time as they were still sticky. Read More
(8)
Rating: 5 stars
02/06/2003
Great recipe. My grandmother made something very simular when I was a little girl! Brought back great memories! Thanks for the recipe. Read More
(7)
Rating: 3 stars
04/03/2006
these are very very sweet so be careful if thats not what you are looking for. i had a little trouble getting these to "thin out" like i wanted them to. a lady at our church made them and the topping was thinner maybe a different recipe? they were very good but wish i knew how to change them as i have noted. very easy to make!!! Read More
(6)
Rating: 5 stars
07/08/2011
Really Really good! However a note...used all butter and made two separate batches (did Not cook at the same time) one in a glass pan and one in a metal one. Per other reviewer suggestions increased the cooking time to 18 minutes. The glass pan was fabulous the metal pan burned to a crisp! I didn't know glass vs. metal would cook differently but a good lesson! Also substituted walnuts for the pecans (1/2 the price) and nobody knew the difference! They were the only dessert to disappear. Read More
(6)