| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Bars and, Squares |
1 |
Servings |
INGREDIENTS
| 12 |
|
Graham crackers; double |
| 2 |
pk |
(7 oz) chocolate-covered caramel candies; (about 50 pieces) |
| 1/3 |
c |
Heavy cream |
| 1 1/2 |
c |
Pecans; toasted, chopped * |
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
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“Jesus: The half has never been told”