Natchez Cookies

• Graham Crackers
• 1 cup unsalted butter
• 1 cup dark brown sugar, firmly packed
• 1 teaspoon vanilla extract
• 1 and 1/3 cups pecans toasted and chopped
• 6 ounces semisweet chocolate chips

1. Preheat oven to 350 degrees
2. Lightly butter 11x17 cookie sheet
3. Arrange graham crackers side by side, edges touching on prepared cookie sheet.
4. Stir butter and brown sugar in medium pan for 1 minute.
5. Pour caramel mixture over graham crackers.
6. Sprinkle with pecans.
7. Bake until caramel topping bubbles and becomes deep brown (about 10 min)
8. Remove from oven, sprinkle chocolate chips over cookies.
9. Cool 4 min.
10. Cut along graham cracker edges to separate.
11. Carefully transfer to rack and cool completely
12. Cut each cookie in half
13. Store in airtight container.

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

Taken from www.epicurious.com/recipes/member/views/natchez-cookies-53086071 (may not work)