Graham Cracker Crisps
These crisp and crunchy little bar cookies are very fun to make. They taste like English toffee, but they aren't quite as hard or crunchy.
YIELDS 24 cookies
- 24 graham cracker squares
- 1 cup butter
- 1 cup brown sugar
- 1 cup chopped cashews
- 1½ cups milk chocolate chips
Preheat oven to 350°F. Place graham crackers in an ungreased 15″ × 10″ jelly-roll pan and set aside.
In medium saucepan, combine butter and brown sugar. Bring to a boil, stirring frequently, and boil for 1 minute or until sauce comes together and blends.
Slowly pour this mixture over the graham crackers and sprinkle with cashews.
Bake for 8 to 12 minutes or until entire surface bubbles. Remove from heat and sprinkle with milk chocolate chips.
Let stand for 10 minutes, then swirl through chips with knife to marble. Let cool and cut into squares along the cracker lines.
You can chop nuts by placing them on a work surface and using a chef's knife to rock back and forth over the nuts. There are specialty hand-turned nut choppers that do a good job. You can also place the nuts in a heavy-duty resealable plastic bag and roll over the bag with a rolling pin.