INGREDIENTS:
1 c unsalted butter – no substitutes
1 c firmly packed brown sugar
1 c chopped pecans
24 graham cracker squares – use Keebler brand cinnamon crisps
DIRECTIONS:
Preheat oven to 350 degrees. Line at 10 x 15 cookie sheet with foil. Lightly grease foil (nonstick cooking spray). Place graham crackers on cookie sheet in one layer. It should fit exactly 24. Sprinkle pecans evenly over top and set aside. Melt butter in a small sauce pan. Add brown sugar and stir until the mixture boils. Boil for 1 minute. Pour mixture evenly over pecan/graham cracker mixture. Bake for 10 minutes. Remove from oven and immediately place hot cookie sheet in freezer. Remove the pan after 1 hour, and break the bark into pieces. This candy does not need to be refrigerated.
0 comments:
Post a Comment