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“This is a very good cookie to have for the Holiday season - just another one for the dessert tray!”
READY IN:
15mins
YIELD:
24 cookies
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 350°F.
  2. Spread 1 cup each peacan and coconut on baking sheet; bake until golden, 5 minutes. Cool; toss with 1 cup semisweet chocolate chips.
  3. Line a 10x15-inch rimmed baking sheet with foil. Break 12 graham crackers in half; fit in pan in single layer.
  4. In saucepan, whisk 12 tablespoons unsalted butter and 1/2 light brown sugar over medium heat until smooth; spred over crackers.
  5. Bake until bubbly, 10 minutes. Sprinkle with nut topping, press gently. Cool; break into pieces.

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