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Ingredients
- 13 graham cracker sheets
- 1 cup butter
- 1 cup firmly packed brown sugar
- 1 (14 oz) can sweetened condensed milk
- 1 cup semisweet chocolate chips
Details
Preparation
Step 1
1 cup chopped pecans (I use my Pampered Chef grinder to make the pecans more like a powder)
Preheat oven to 425˚. Line a 10×15-inch jelly-roll pan with heavy-duty aluminum foil. Spray foil with nonstick cooking spray.
Place graham cracker sheets evenly over foil, breaking crackers apart as necessary to cover bottom of pan; set aside.
In a medium saucepan, combine butter and brown sugar. Bring to a boil over medium-high heat; boil for 2 minutes.
Remove from heat; stir in condensed milk. Immediately pour evenly over crackers. Sprinkle evenly with chocolate chips and pecans. Bake for 12 minutes. Let cool completely before cutting.
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