Butterscotch Bark

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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.

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Steps

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Preheat oven to 350.

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Spread pecans and coconut on a baking sheet.

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Bake until coconut is golden- about 5 minutes.

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Cool.

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Toss mixture with chocolate chips.

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In a mixing bowl , whip the butter and sugar together until creamy.

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Spread the mixture generously and evenly on the graham cracker squares.

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Line a 10 x 15 rimmed baking sheet with foil.

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Line with the buttered graham cracker squares to fit in the pan in a single layer.

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Bake until bubbly- about 10 minutes.

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Sprinkle the nut / coconut / chocolate chip mixture over the hot graham crackers , and press gently.

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Cool and break into cookie size pieces.

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Ingredients

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pecans, sweetened coconut, chocolate chips, graham crackers, unsalted butter, light brown sugar