Reviewed: Oct. 30, 2009

These cookies were delicious!

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Jami Lyn

Cooking Level: Expert

Home Town: Norman Park, Georgia, USA

Living In: Statesboro, Georgia, USA

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Reviewed: Sep. 27, 2009

My husband and I made these for a big party we were having (our wedding) as favors. Everybody raved about them and requested more. Now we know what to make for Christmas presents! These were so easy to make and took no time at all. We let the mixture just come to a boil, then poured all over our Walmart brand graham crackers. We lined the cookie sheet with tin foil. When they were done baking we removed the pan to a drying rack, and then after about 5 or 10 minutes pulled the entire cookie out of the cookie sheet (this is where the tin foil came in handy). We let this sit on the drying rack until cooled completely. Using a long straight knife, we cut in smaller pieces. We highly recommend this, thanks so much for this recipe!

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DStam

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Reviewed: Sep. 5, 2009

Soooo yummy and soooo easy!

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judy-o

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Reviewed: Jan. 3, 2009

I only used 1/2 butter and I didn't have any cream of tartar, but they turned out great! I could only fit 25 crackers on my biggest sheet, they were great!

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clarkha00

Cooking Level: Intermediate

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Reviewed: Dec. 17, 2008

We love these! I like to add a sprinkle of chocolate chips after I take them out of the oven. A great clean up saver: use parchment paper to line the cookie sheet. After it cools on the pan for a minute, you can then remove the whole sheet and put on the counter to finish cooling. I then put it in the refrigerator for 5-10 minutes.

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JillyBean

Cooking Level: Expert

Home Town: Seaford, Delaware, USA

Living In: Birmingham, Alabama, USA

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Reviewed: Dec. 6, 2008

Paula Deene has a recipe almost just like this one in her Just Desserts book, so I guess they taste good to somebody, but my husband and I took one bite and said we need to throw these out.

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Teresa

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Reviewed: Oct. 27, 2008

I love this recipe and have made it several times. Today something happened. I always use generic graham crackers (they are usually cheaper) but Honeymaid were on sale yesterday so I got those instead. This recipe totally flopped with the Honeymaid. What the heck?? The cracker soaked up the butter and the sugar was left to crystalize on top. Taste okay but not as good as normal. Just thought Id let you all know. :)

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Jessica U

Home Town: Grand Junction, Colorado, USA

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Reviewed: Sep. 7, 2008

As I write this review I'm eating one of these morsels of yumminess with my morning coffee. These are so easy and sooo good. I recommend making them the night before or several hours before as they're much better after they sit for a while. I added a teaspoon of vanilla right before I poured it over the crackers. Definitely try these!

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Texas Flamingo

Cooking Level: Intermediate

Home Town: Garland, Texas, USA

Living In: Fort Worth, Texas, USA

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Reviewed: Aug. 11, 2008

Wow! These were the best and way too easy! I'm afraid I might make them once a week. I added mini chocolate chips to half of the batch right out of the oven; the kids really enjoyed that. Thanks for the great recipe!

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Graugeist

Cooking Level: Intermediate

Home Town: Garland, Texas, USA

Living In: Seoul, Soul-T'ukpyolsi, South Korea

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Reviewed: May 15, 2008

When you eat one of these, 5 more jump into your mouth!!!

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chewie

Cooking Level: Intermediate

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Reviewed: Mar. 20, 2008

Very good cookies! Really easy to make.

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Shayna

Cooking Level: Beginning

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Reviewed: Feb. 29, 2008

10 STARS!!!!! I love them, the don't last threw the nigth ti my house. I didn't care for the choc. chips that a few people suggested. Also remenber to cook at 325. I cooked them at 350 and they were very hard almost like hard candy. I LOVE THEESE!!!!

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Joannealexis1250

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Reviewed: Feb. 9, 2008

It is very good. I was going to add pecans as the nuts but I saw "Pecan Lover's" Planters nuts (pecans, cashews and pistachios) and thought I would give that a try. Ground them up in the blender. Boiled the butter sugar for 3 minutes. and baked for 20 minutes. Probably 5 minutes too long but there was pooled butter on my crackers at the end of 10 minutes. I used Honeymaid Honey grahams and got 15 (3x5)whole crackers (not broken into 4) on a low lip sheet pan. Yummy

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JOANNADALE

Cooking Level: Expert

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Reviewed: Jan. 13, 2008

Used a 9x13 pan. Cut the sugar and butter to 3/4 cup each. Used one pack of crackers (about 10). Broke each cracker into 4 pieces. Didn't use cream of tartar. Came out great.

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Vera

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Reviewed: Dec. 22, 2007

May try again when I'm in a better mood. My first mistake...used graham cracker crumbs. 2nd mistake...my pan was too large (I never have the size I need). Couldn't find plain graham crackers, only honey grahams. Too sweet.

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STEPHANIE POTTS

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Reviewed: Dec. 21, 2007

Followed the recipe had to use a little larger pan I didn't have the size called for. Cooked until it was boiling and became the color of peanut butter. They where wounderful. My family would of eaten them all that night. I will double next time. Thanks for sharing.

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Teresa L. Gab.

Cooking Level: Intermediate

Home Town: Falls Church, Virginia, USA

Living In: Dallas, Texas, USA

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Reviewed: Dec. 20, 2007

These cookies were great. Simple, tasty, and attractive. I cut mine into bars 1/4 the size ofthe graham cracker. I did not boil the mixture as the pther reviews recommended, and I also added vanilla. YUM

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Anita Bowman-McCormick

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Reviewed: Dec. 15, 2007

It tastes delicious but am I missing something in the boiling part that made mine turn mushy? I think I could only salvage about a third of the crackers. The rest had to go down the disposal.

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Jean LZ

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Reviewed: Dec. 9, 2007

THIS RECIPE IS OUT OF THIS WORLD, TASTE GREAT AND EXTREMELY EASY A TEENAGER CAN MAKE THIS ONE. I HAD A COOKIE EXCHANGE PARTY AND BEFORE I DECIDED ON THIS RECIPE I HAD TO TAKE A BATCH TO WORK AND GET THERE OPINION,THE COOKIES DIDN'T LAST. ALSO THESE COOKIES CUT EASY SO YOU CAN MAKE BITE SIZE OR CUT IN 1/2. I BET YOU CAN'T HAVE JUST ONE!!

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vickie

Home Town: Kent, Washington, USA

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Reviewed: Dec. 6, 2007

What a waste of pralines, forget the crackers and just put the butter/sugar/tarter/pecans on wax/paper and serve. I like the idea of the "cookie", but the honeymaid, put it over to the "too sweet" level.

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Joan

Cooking Level: Expert

Living In: Marysville, Washington, USA

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Pecan Praline Cookies

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