I’m not exactly sure where my mom got this recipe, but a few years ago she brought it home. Ever since then, these cookies have been a family favorite. They are super easy and are a great winter treat.
15 (about) whole graham crackers
1 cup (2 sticks) unsalted butter
1 cup firmly packed brown sugar
1 teaspoon vanilla extract
1 1/3 cups chopped toasted pecans
Preheat oven to 350. Lightly butter 11 x 17 inch cookie sheet. Arrange graham crackers side by side, edges touching, on prepared cookie sheet. Stir butter and brown sugar in heavy medium saucepan over medium heat until butter melts and sugar dissolves. Mix in vanilla extract. Increase heat and boil 1 minute.
Pour caramel mixture over graham crackers. Sprinkle with chopped toasted pecans. Bake until caramel topping bubbles and turns deep brown, about 10 minutes. Remove from oven. Immediately sprinkle chocolate chips over cookies. Cool 4 minutes. Cut along graham cracker edges to separate. Carefully transfer to rack and cool completely. Cut each cookie in half.