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Unformatted text preview: 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. (Can be prepared 1 day ahead. Store in airtight container at room temperature.)...
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This note was uploaded on 03/06/2010 for the course LAWR 111 taught by Professor Smith during the Spring '10 term at UC Davis.
- Spring '10