Recipe by ANGIE V.
"I got this recipe from a lady at church. It is a great finger food and is easy to prepare."
Watch video tips and tricks
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!!!**
I didn't like these. Maybe I just didn't cover the graham crackers well enough with the sauce, but they tasted way too toasted and crunchy (and I only kept them in the oven for 10 minutes instead of 12). Might have been better if completely soaked in sauce without any bare cracker exposed. I don't think I'll make them again though.
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
I used the suggestion of club crackers and used pecan chips instead of chopped. I also added coconut to half a batch. A quick, easy, and delicious treat! I've already passed on the recipe to 2 coworkers who absolutely loved these! I will be making them 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
Everything you need to party like a leprechaun.
New for spring! Good-for-you food you’ll love to eat.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $9.99!
A few chocolate chips will take rich, gooey pecan pie to amazing new heights.
Put a sweet, chocolate twist on classic pecan pie with this recipe.
See how to make a rich, sweet, and gooey pecan pie.