Chocolate Chip Toffee Grahams

Bars and Squares
Christmas Cookies

  • 11 whole graham crackers (4 1/2 x2 1/4 inches), broken into squares
  • 1 cup butter or margarine
  • 1 cup sugar
  • 1 teaspoon ground cinnamon
  • 1/2 cup finely chopped pecans
  • 1 (6 ounce) package semisweet chocolate mini-morsels

Arrange graham cracker squares in a single layer in a 15x10x1 inch jellyroll pan. Set aside.

Combine butter and sugar in a medium saucepan. Cook over medium heat, stirring until butter melts. Bring to a boil; boil 2 minutes. Remove from heat; stir in cinnamon and pecans. Pour mixture over graham crackers, spreading evenly to edges of pan. Bake at 350° for 10 to 12 minutes. Sprinkle with chocolate morsels. Cool 5 minutes; separate cookies, and transfer to waxed paper-lined cookie sheets, using a spatula. Refrigerate until chocolate hardens. Store cookies between layers of waxed paper in an airtight container in refrigerator.

Yield: about 2 dozen.


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