Natchez Cookies

• 15 whole graham crackers
• 1 cup unsalted butter
• 1 cup firmly packed dark brown sugar
• 1 teaspoon vanilla extract
• 1 1/3 cups chopped toasted pecans
• 1 (6 ounce) package semi-sweet chocolate chips

1. Preheat oven to 350u0b0F Lightly butter 11 x 17 inches cookie sheet.
2. Arrange graham crackers side by side, edges touching, on prepared cookie sheet.
3. Stir butter and brown sugar in heavy medium saucepan over medium heat until butter melts and sugar dissolves.
4. Mix in vanilla extract.
5. Increase heat and boil 1 minute.
6. Pour caramel mixture over graham crackers.
7. Sprinkle with chopped toasted pecans.
8. Bake until caramel topping bubbles and turns deep brown; about 10 minutes.
9. Remove from oven.
10. Immediately sprinkle chocolate chips over cookies.
11. Cool 4 minutes.
12. Cut along graham cracker edges to separate.
13. Carefully transfer to rack and cool completely.
14. Cut each cookie in half.
15. (Can be prepared 1 day ahead. Store in airtight container at room temperature).

graham crackers, unsalted butter, brown sugar, vanilla, pecans, semisweet chocolate chips

Taken from www.food.com/recipe/natchez-cookies-94692 (may not work)