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Mardi Gras Cookies

We have not published many cookie recipes but this one comes from an old friend and baker extraordinare, Cindy Carlson. And, it sounds way too good to be wasted on just children ....

2 packages from a box of Graham Crackers
1 teaspoon vanilla
1 cup brown sugar
6 Hershey candy bars
2 sticks of butter (not margarine)
1 cup chopped pecans

Line bottom of 11-inch x 17-inch jelly roll pan (cookie sheet) with the graham crackers, covering as best as possible. Place whole crackers one next to the other until you fill the bottom of the pan. You'll have to cut some of them to fill in the edges. They are easier to cut without breakage if you “saw” them with a serrated knife and don't press too hard while “sawing.”

In a small saucepan on medium-high heat, melt the butter and then add the brown sugar. Stir with a wire whisk for two minutes as the mixture comes to a boil and mixes together. Remove from heat and add the nuts and the vanilla. Pour over the crackers and spread evenly with a spatula. Bake 10 minutes at 350 degrees.

Remove from oven and immediately lay the Hershey bars across the top of the hot cookie, spreading them out evenly across the top. When candy has melted, spread the chocolate evenly across the top of the cookie. Cut the bars while warm and place them in the refrigerator to set the chocolate before serving. Store at room temperature.