Candy or cookie?
Cookie or candy?
According to this initial recipe from Nate’s Mimi one can’t be too sure!
It’s similar to this recipe from Cookin’ Canuck, but I decided to put my own twist on it. Why? Because I didn’t have any graham crackers, oleo, or pecans. Hey, finances are a big part of our New Year’s resolutions…and apparently so is creativity from now on!
But let’s get down to business here: these taste like heaven. And no doubt the actual recipe does too! Buttery, sugary, crunchy…your mouth will go wild! The only thing I would change at all is using more Nilla wafers and less coconut mainly because it would be a more stable cookie/candy.
Not there’s anything wrong with crumbly though, if that’s your thing!
I’m very much drooling right now as I write this post. Nate and I just sampled it a little last night, but after editing all these photos and reliving that moment? Yeah…it’s a really good thing I’m not in my kitchen right now. It’d all be over if I was!
- 1 package graham crackers
- 1 cup pecans
- 1 stick butter
- 1 stick oleo
- 1/2 cup sugar
Preheat oven to 350. Spread an 8×8 pan with foil, making sure to leave some hanging over the sides. Line with graham crackers. In a pan, melt the butter and oleo (or you could just use butter…it’s all fine by me!). Add the sugar, stir briefly, and bring to a rolling boil for 2 minutes. Pour immediately over the graham crackers and top with pecans. Bake on 350 for 7-8 minutes. Let cool completely, then remove foil and break pieces apart.
**All I did differently was line the bottom of the pan with Nilla Wafers and shredded coconut and topped with chopped macadamia nuts. The results were still fabulous, and I think that you could use this as more of a method than an actual recipe!**