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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 6 |
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These bark cookies have a coconut/pecan/chocolate chip topping. They are so easy to make, which is a good thing because they don't last long! The recipe is similar to one I found in Martha Stewart's Food Everyday magazine. This recipe is a great way to use up those Southern U.S. pecans. Ingredients:
1 cup chopped pecans |
1 cup shredded and sweetened coconut |
1 cup chocolate chips (mini morsels work best) |
12 graham crackers, full size, broken in half |
12 tablespoons unsalted butter, softened |
1/2 cup light brown sugar |
Directions:
1. Preheat oven to 350.
2. Spread pecans and coconut on a baking sheet.
3. Bake until coconut is golden- about 5 minutes.
4. Cool.
5. Toss mixture with chocolate chips.
6. In a mixing bowl, whip the butter and sugar together until creamy.
7. Spread the mixture generously and evenly on the graham cracker squares.
8. Line a 10 X 15 rimmed baking sheet with foil.
9. Line with the buttered graham cracker squares to fit in the pan in a single layer.
10. Bake until bubbly- about 10 minutes.
11. Sprinkle the nut/coconut/chocolate chip mixture over the hot graham crackers, and press gently.
12. Cool and break into cookie size pieces.
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