Recipe

Natchez Cookies Recipe


Natchez Cookies Recipe Slbbw / All my dishes
5 months, 2 weeks ago
Found this recipe in the RSVP section of a 1992 Bon Appetit magazine. . I make some almost every Christmas. Shamefully rich and easy! The person who shared it was first served these cookies at a bed & breakfast Inn in South Carolina.
Prep:45m Cook:10m Servings:30

Slbbw

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Ingredients
  • 15 (about) whole graham crackers
  • 1 cup (2 sticks) unsalted butter
  • 1 cup firmly packed dark brown sugar
  • 1 teaspoon vanilla extract
  • 1 1/3 cups chopped toasted pecans
  • 1 6 ounce package semisweet chocolate chips

Directions
  1. Preheat oven to 350.
  2. Lightly butter 11 x 17 inch cookie sheet.
  3. Arrange graham crackers side by side, edges touching, on prepared cookie sheet.
  4. Stir butter and brown sugar in heavy medium saucepan over medium heat until butter melts and sugar dissolves.
  5. Mix in vanilla extract.
  6. Increase heat and boil 1 minute.
  7. Pour caramel mixture over graham crackers.
  8. Sprinkle with chopped toasted pecans.
  9. Bake until caramel topping bubbles and turns deep brown, about 10 minutes.
  10. Remove from oven.
  11. Immediately sprinkle chocolate chips over cookies. Cool 4 minutes.
  12. Cut along graham cracker edges to separate. Carefully transfer to rack and cool completely. Cut each cookie in half.
  13. (Can be prepared 1 day ahead. Store in airtight container at room temperature)
  14. I have kept these in my freezer and nibbled on them for a couple of weeks. They kept very well.

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