-
1
Heat oven to 350F (180C).
-
2
Lightly but thoroughly grease bottom and sides of jelly roll pan (some versions of the recipe specify lining the pan with foil and also greasing the foil).
-
3
Line pan with crackers to cover completely in a single layer.
-
4
Stir butter and brown sugar together in a saucepan over medium heat until butter has melted, sugar is dissolved, and mixture is blended and thickened slightly (no longer than 3 minutes!
-
5
).
-
6
Pour hot mixture over crackers, spreading to cover them completely.
-
7
Bake 8 minutes (no longer!
-
8
).
-
9
Remove from oven.
-
10
Wait a few seconds for topping to stop bubbling, and then sprinkle chocolate chips evenly over surface.
-
11
When the chips have melted, spread the chocolate evenly over the crackers (now one giant piece!
-
12
).
-
13
Sprinkle chopped nuts over all.
-
14
When chocolate has set, cut cookies: Make three lengthwise cuts and five crosswise cuts to make twenty-four 2 1/2 inch squares.
-
15
Cut squares on the diagonal to make 48 triangular cookies.
-
16
Per cookie (with graham base) 100 cal, 1 g pro, 11 g car, 6 g fat, 5 mg chol with butter, 45 mg sodium.
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17
These are delicious.
-
18
And no one ever guesses how easy they are.
