Butterscotch Grahams
Yield
30 cookiesPrep
10 minCook
8 minReady
30 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 30 | each |
graham crackers/wafers
|
*
|
| ½ | cup |
butter
(or oleo) |
|
| ½ | cup |
brown sugar
firmly packed, light |
*
|
| ½ | cup |
pecans
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3E+1 | each |
graham crackers/wafers
|
*
|
| 118 | ml |
butter
(or oleo) |
|
| 118 | ml |
brown sugar
firmly packed, light |
*
|
| 118 | ml |
pecans
|
|
Directions
Place crackers on a baking sheet.
Combine butter and brown sugar, melt and mix in nuts.
Drop mixture on crackers by spoonfuls.
Spread mixture over crackers.
Bake 8 minutes at 350℉ (180℃) F in oven.
Cool - then eat.
