Natchez Cookies
  • 15 whole graham crackers
  • 1 cup butter
  • 1 cup firmly packed brown sugar
  • 1 teaspoon vanilla
  • 1 1/3 cups toasted pecans, chopped
  • 1 6 ounce chocolate chips
  1. Preheat oven to 350 degrees. Lightly butter 11x17" cookie sheet. Arrange graham crackers side by side, edges touching on prepared cookie sheet. Stir butter and brown sugar in heavy medium saucepan over medium heat until butter melts and sugar dissolves. Mix in vanilla. Increase heat and boil 1 minutes. Pour caramel mixture over graham crackers. Sprinkle with chopped toasted pecans. Bake until caramel topping bubbles and turns deep brown, about 10 minutes. Remove from oven. Immediately sprinkle chocolate chips over cookies. Cool 4 minutes. Cut along graham cracker edges to separate. Carefully transfer to rack and cool completely. Cut each cookie in half. Store in airtight container at room temp