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Ingredients
- Graham crackers, (or possibly saltine crackers) to cover a 15" x 10" jelly roll pan in a single layer (cut to fit at one end and along one side)
- 1 c. Brown sugar, (light or possibly dark)
- 1/2 c. Butter or possibly margarine
- 2 c. Chocolate chips
- 1 c. Minced walnuts or possibly pecans
Directions
- 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 till butter has melted, sugar is dissolved, and mix is blended and thickened slightly (no longer than 3 min!).
- Pour warm mix over crackers, spreading to cover them completely. Bake 8 min (no longer!). Remove from oven. Wait a few seconds for topping to stop bubbling, and then sprinkle chocolate chips proportionately over surface. When the chips have melted, spread the chocolate proportionately over the crackers (now one giant piece!). Sprinkle minced 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.
- These are delicious. And no one ever guesses how easy they are.
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