INGREDIENTS

INSTRUCTIONS

In the South, they have a knack for taking something great, and  making
it taste even better. Here's how they do it with their native
favorite...pecans. Wis/Gramma  Completely cover the bottom of a
10x15-inch rimmed cookie sheet with  the graham crackers; set aside. In
a heavy saucepan, heat and stir  the candies and cream over low heat,
until the candies melt. Spread  the chocolate mixture over the graham
crackers; quickly sprinkle with  the nuts, gently pressing them into
the chocolate. Cool for 10 to 15  minutes, then cut into bars or break
into chunks like brittle. Serve  immediately, or store in an airtight
container until ready to serve.  NOTE If you don't buy the pecans
already toasted: Spread out the  pecans on a cookie sheet, and bake
them at 350 degrees just until  lightly browned (keep an eye on them,
it doesn't take long). Per  serving: 1202 Calories; 96g Fat (69%
calories from fat); 14g Protein;  82g Carbohydrate; 109mg Cholesterol;
539mg Sodium  Recipe by: Helen Jolly  (MDFD30E)  From The Chocolate
Archives, Dec 1997, http://www.choco.com

A Message from our Provider:

“God promises a safe landing, not a calm passage.”

Nutrition (calculated from recipe ingredients)
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Calories: 3675
Calories From Fat: 1595
Total Fat: 187.9g
Cholesterol: 144mg
Sodium: 1305.4mg
Potassium: 1814.9mg
Carbohydrates: 499.2g
Fiber: 15.8g
Sugar: 388.3g
Protein: 39.8g