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The Twelve Cookies of Christmas -- Sixth Day

These cookies are a cinch to make. Graham crackers form a crust and are topped with a nutty, caramel syrup that is studded with pecans. Coarse salt finishes the cookie.

Caramel Pecan Bars (makes a 15" x 10" pan)


1 cup chopped pecans

graham crackers

1 cup brown sugar, packed

3/4 cup butter

2 T heavy whipping cream

1 tsp vanilla

coarse salt


1. Toast pecans for 10 minutes in a 350 degree oven.

2. Lightly grease a 15" x 10" foil-lined jelly roll pan. Layer the pan with graham crackers.

3. Bring brown sugar, butter, and cream to a boil for 3 minutes, stirring occasionally. Remove from heat and add vanilla and pecans.

4. Pour hot syrup over crackers and spread to cover. Bake for 10 minutes in a 350 degree oven. Grind some coarse salt over the crackers. Cool in pan and then break into pieces with hands.