Total Time
30mins
Prep 15 mins
Cook 15 mins

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.

Ingredients Nutrition

Directions

  1. Preheat oven to 350.
  2. Spread pecans and coconut on a baking sheet.
  3. Bake until coconut is golden- about 5 minutes.
  4. Cool.
  5. Toss mixture with chocolate chips.
  6. In a mixing bowl, whip the butter and sugar together until creamy.
  7. Spread the mixture generously and evenly on the graham cracker squares.
  8. Line a 10 X 15 rimmed baking sheet with foil.
  9. Line with the buttered graham cracker squares to fit in the pan in a single layer.
  10. Bake until bubbly- about 10 minutes.
  11. Sprinkle the nut/coconut/chocolate chip mixture over the hot graham crackers, and press gently.
  12. Cool and break into cookie size pieces.

Reviews

(2)
Most Helpful

PanNan, This is delicious. It doesn't need THAT many pecans and coconut. 1/2 of each was more than enough! Thanks. Dottie5

Dottie5 February 03, 2005

Made these for a bake sale & tried them before sending them off. They were quite good; really satisfied my sweet tooth and I plan to make them again at Christmas. Thanks for posting!!

Doglover61(aka Earnhardt) November 19, 2004

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