INGREDIENTS

INSTRUCTIONS

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Heat oven to 350 F.  Lightly but thoroughly grease bottom and sides of
jelly roll pan (some  versions of the recipe specify lining the pan
with foil and also  greasing the foil).  Line pan with crackers to
cover completely in a single layer.  Stir butter and brown sugar
together in a saucepan over medium heat  until butter has melted, sugar
is dissolved, and mixture is blended  and thickened slightly (no longer
than 3 minutes!).  Pour hot mixture over crackers, spreading to cover
them completely.  Bake 8 minutes (no longer!). Remove from oven. Wait a
few seconds for  topping to stop bubbling, and then sprinkle chocolate
chips evenly  over surface. When the chips have melted, spread the
chocolate evenly  over the crackers (now one giant piece!). Sprinkle
chopped nuts over  all.  When chocolate has set, cut cookies: Make
three lengthwise cuts and  five crosswise cuts to make twenty-four 2
1/2 inch squares. Cut  squares on the diagonal to make 48 triangular
cookies.  Per cookie (with graham base) 100 cal, 1 g pro, 11 g car, 6 g
fat, 5  mg chol with butter, 45 mg sodium.  These are delicious. And no
one ever guesses how easy they are.  Posted to Bakery-Shoppe Digest V1
#429 by Marilyn Olander  <molander@pop.primenet.com> on Dec 01, 1997

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Nutrition (calculated from recipe ingredients)
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Calories: 2420
Calories From Fat: 1610
Total Fat: 192g
Cholesterol: 13.6mg
Sodium: 755.4mg
Potassium: 25mg
Carbohydrates: 213.9g
Fiber: 19.8g
Sugar: 0g
Protein: 14.5g