Butterscotch Bark

This is a very good cookie to have for the Holiday season - just another one for the dessert tray!

• Ready In: 15 mins
• Yields: 24 cookies

Ingredients

• 1  cup pecans, chopped
• 1  cup  sweetened coconut, shredded
• 1  cup  semi-sweet chocolate chips
• 12  graham crackers, broken in half
• 12  tablespoons unsalted butter
• 1⁄2 cup light brown sugar

Directions

1. Preheat oven to 350°F.
2. Spread 1 cup each peacan and coconut on baking sheet; bake until golden, 5 minutes. Cool; toss with 1 cup semisweet chocolate chips.
3. Line a 10x15-inch rimmed baking sheet with foil. Break 12 graham crackers in half; fit in pan in single layer.
4. In saucepan, whisk 12 tablespoons unsalted butter and 1/2 light brown sugar over medium heat until smooth; spred over crackers.
5. Bake until bubbly, 10 minutes. Sprinkle with nut topping, press gently. Cool; break into pieces.