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24 graham cracker squares
1 cup chopped pecans
1 cup unsalted butter (no substitutes)
1 cup firmly packed brown sugar
Instructions
1 cup chopped pecans
1 cup unsalted butter (no substitutes)
1 cup firmly packed brown sugar
Preheat the oven to 350 degrees. Line a 15 x 10-inch cookie sheet with foil, and lightly grease. Place the graham crackers on the cookie sheet in one layer. Evenly sprinkle the pecans over the top. Set aside.
Melt the butter in a small saucepan. Add the brown sugar, and stir until the mixture boils. Boil for 1 minute. Pour evenly over the graham crackers and pecans. Bake for 10 minutes. Remove from the oven, and immediately place the hot cookie sheet in the freezer. Remove the pan after 1 hour, and break the bark into pieces. This candy does not need to be refrigerated.
This recipe first appeared in American Profile magazine.
Melt the butter in a small saucepan. Add the brown sugar, and stir until the mixture boils. Boil for 1 minute. Pour evenly over the graham crackers and pecans. Bake for 10 minutes. Remove from the oven, and immediately place the hot cookie sheet in the freezer. Remove the pan after 1 hour, and break the bark into pieces. This candy does not need to be refrigerated.
