Recipe by ANGIE V.
"I got this recipe from a lady at church. It is a great finger food and is easy to prepare."
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1/2 (16 ounce) package
This is a great recipe!!! I dont have marg. so I used 1 1/2 sticks butter and also added a tsp of vanilla before I poured on cracker/nuts.....cut small pieces & it goes quick...Just dont cook on stove too long or will taste burnt *trust me on that tip!!!**
These were okay. I thought they could use more flavor. I'd do 1.5 times the sugar/butter mixture so they're thoroughly coated, and definitely don't leave them in for 12 minutes, unless you're doing it at a lower temp. My friend makes something similar but uses Saltines instead of graham crackers, doesn't use nuts, and puts chocolate chips on as soon as it comes out of the oven, spreading them once they've started to melt so it's a pretty smooth layer of chocolate. Wicked good that way; so-so when done the way this recipe's written.
These are so yummy! I always get rave reviews when I make these. I like to use chocolate graham crackers, and all butter instead of the margerine. I also sprinkle my pecans on after the glaze. They stay put that way and get a little extra toasting.
Mom loves this. I used a full pack of graham crackers, and added a dash of vanilla. Scattered pecans under and on the butter mixture. Cooked 8-9 minutes to prevent burning. Used Pam on the foil, and I'm glad that I did. They were very easy to make- if you are using a flat cookie sheet, be sure to turn the edges of the foil upward to keep the liquid, which spreads out a lot during baking, from overflowing. I did have some problems with my graham crackers "shifting" during cooking. Cut into triangles for a beautiful presentation. I found them slightly too buttery in feel and taste, but still quite good.
I went looking for this recipe after tasting some at a bake sale. I've made this recipe 2 times since then and neither batch has lasted longer than 24 hours! They are very easy to prepare, but be warned: They're hard to stop eating after you start.
I substituted brown sugar for the white sugar. Turned out just great. I think next time if I make them I will use butter crackers instead of graham crackers. These should soak up the glaze better.
Well I have been wanting to make these forever and finally got around to it. They turned out really yummy...kinda like pecan pie only so much easier. I'm not sure why the recipe calls for margarine and butter. I used all butter and they turned out fine. Also, not sure why the stove top mixture has to boil for three minutes. I was afraid it would taste burnt so as soon as it was nice and thick I spooned it over the crackers. Overall really good
We loved, loved, loved this recipe. I used a sleeve and a half of cinnimon grahams and since I didn't have enough pecans I used some walnuts too. I spinkled some nuts on before the butter mixture and the rest after. I also used all butter as well as a little vanilla extract. The sauce was a little thin so I then added some brown sugar and that made this a favorite here that I will definately make again and again.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/25 of a recipe
Servings Per Recipe: 25
Amount Per Serving
Calories from Fat: 130
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