Natchez Cookies

READY IN: 22mins
Recipe by Sarah06 Smith

It is simple and easy to make, yet tastes so delicious!

Top Review by arb711

I've been making these for many years - they are amazing! So good that my friends call them Evil Bars and I'm not allowed to make them too often. I use toasted almonds because I prefer them to pecans - you can use anything you like. In fact you can use other things besides graham crackers - I make it with regular matzo for Passover, and it's fantastic.
The chocolate chips will melt as soon as you sprinkle them on - then you can spread them out with a knife, so that the chocolate covers more of the bar. They often don't break evenly into neat rectangles, so go for the rustic look!

Ingredients Nutrition


  1. Preheat oven to 350°F Lightly butter 11 x 17 inches cookie sheet.
  2. Arrange graham crackers side by side, edges touching, on prepared cookie sheet.
  3. Stir butter and brown sugar in heavy medium saucepan over medium heat until butter melts and sugar dissolves.
  4. Mix in vanilla extract.
  5. Increase heat and boil 1 minute.
  6. Pour caramel mixture over graham crackers.
  7. Sprinkle with chopped toasted pecans.
  8. Bake until caramel topping bubbles and turns deep brown; about 10 minutes.
  9. Remove from oven.
  10. Immediately sprinkle chocolate chips over cookies.
  11. Cool 4 minutes.
  12. Cut along graham cracker edges to separate.
  13. Carefully transfer to rack and cool completely.
  14. Cut each cookie in half.
  15. (Can be prepared 1 day ahead. Store in airtight container at room temperature).

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