Categories: Appetizer, Dessert, Snack

Ingredients

• 1 c chopped pecans
• 1 c shredded sweetened coconut
• 1 c semisweet chocolate chips
• 12 graham crackers ( in half)
• 1 1/2 sticks unsalted butter ( 12T)
• 1/2 c light brown sugar

Directions

1. eheat oven to 350. Spread 1 cup each chopped pecans and shredded coconut on a backing sheet; bake until coconut is golden (about 5 minutes). Cool; toss with 1 cup chocolate chips and set aside.

2. Line a 10 × 15 baking sheet with aluminum foil. Break 12 graham crackers in half; fit in pan in a single layer.

3. In a saucepan, whisk together 1 ½ sticks butter (room temperature) and ½ cup brown sugar over medium until butter melts; spread over crackers.

4. Bake until bubbly (about 1 minutes). Sprinkle with topping; pressing gently. Cool completely; separate into 24 squares.

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