BUTTERSCOTCH BARK
These bark cookies have a coconut/pecan/chocolate chip topping. They are so easy to make, which is a good thing because they don't last long! The recipe is similar to one I found in Martha Stewart's Food Everyday magazine. This recipe is a great way to use up those Southern U.S. pecans.
Provided by PanNan
Categories Candy
Time 30m
Yield 24 pieces
Number Of Ingredients 6
Steps:
- Preheat oven to 350.
- Spread pecans and coconut on a baking sheet.
- Bake until coconut is golden- about 5 minutes.
- Cool.
- Toss mixture with chocolate chips.
- In a mixing bowl, whip the butter and sugar together until creamy.
- Spread the mixture generously and evenly on the graham cracker squares.
- Line a 10 X 15 rimmed baking sheet with foil.
- Line with the buttered graham cracker squares to fit in the pan in a single layer.
- Bake until bubbly- about 10 minutes.
- Sprinkle the nut/coconut/chocolate chip mixture over the hot graham crackers, and press gently.
- Cool and break into cookie size pieces.
Nutrition Facts : Calories 162.5, Fat 12.5, SaturatedFat 6.1, Cholesterol 15.3, Sodium 32.4, Carbohydrate 13.7, Fiber 1.1, Sugar 10.8, Protein 1.1
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