Graham Cracker Surprise
- 1 package (sleeve, not box) graham crackers, 9 large crackers
- 1 cup (2 sticks) butter
- 1 cup brown sugar
- 1/8 teaspoon salt
- 36 pecan halves
- Optional: 1 container/package dipping chocolate (chocolate coating)
Break or slice each graham cracker in half, and then break the halves in half again so you have 36 pieces 2 ½ inch long by 1 ¼ inch wide. (If slicing, use serrated knife and slice slowly and gently using a sawing action.)
Place on a slightly greased baking sheet. In a pan, melt butter. Over low heat, stir in brown sugar and salt until dissolved. Pour over crackers to coat. Place a pecan half
on each piece of graham cracker. Bake at 350 degrees for about 10 minutes or until bubbly. Remove from oven and allow to cool. Optional: Melt dipping chocolate and pour over each cracker. Let harden.
Rice Krispies Cookies
- 1 package (approx. 8-10 oz) white chocolate chips, divided
- 1 cup cashews (or any nut of choice)
- 1 cup Rice Krispies
- 1 cup mini marshmallows
In a medium microwave safe bowl, melt white chocolate chips in microwave at 30 second intervals, stirring each time, until smooth. Reserve 2 tablespoons of melted chocolate for topping. Into the bowl of melted white chocolate add nuts, Rice Krispies and marshmallows, stirring to combine. Drop by spoonfuls onto a baking sheet. Drizzle lightly with remaining 2 tablespoons of melted which chocolate. Refrigerate.
- 1½ cups flour
- 1 cup sugar
- 1 teaspoon salt
- ½ cup butter, softened
- 1 egg
- 3 tablespoons milk
- 1teaspoon vanilla extract
- 1cup pecans, finely chopped
- 1 egg white, beaten well
- Decorative or regular sugar
In a bowl, mix together flour, sugar, salt, butter, egg, milk, vanilla extract and pecans. Refrigerate dough for one hour. Form dough into 1-inch balls. Place on a baking sheet
lightly greased or lined with parchment paper, about 1 inch apart.
Press dough balls flat. Brush tops with egg white and sprinkle with sugar. Bake at 375 degrees for 8-10 minutes or until golden brown.