— Spray a large cookie sheet with cooking spray. Break each graham cracker in half and lay it out on the pan. Don’t worry if the edges of the crackers don’t all touch, the caramel will help to bind them together.
— Spread the chocolate chips out evenly over the crackers and sprinkle them
with 1/2 cup chopped pecans.
— Toss your mini marshmallows evenly over the top of the chocolate.
— Place 1 cup of butter and 1 cup of brown sugar into a medium sized sauce pan.
Heat it on the stove over medium high heat, stirring occasionally. Once the mixture starts to boil and the ingredients have combined well and are no longer separated remove the pan from the heat and stir in 1 teaspoon vanilla and a dash of salt.
— Drizzle the caramel all over the top of the marshmallows using a large spoon.
— Pop the pan into a 350 degree oven and let them bake for 12-13 minutes. You want to watch for the marshmallows to puff up and get golden brown along the tops.
— Remove the pan from the oven and let the bars cool completely before cutting. They are much easier to cut if the chocolate and caramel has had time to set up. After the bars have come to room temperature you can pop the pan in the fridge for 10 minutes or so and the chocolate will set right up. If you prefer to eat them gooey and puffy hot off the pan, well then. Disregard the refrigeration idea and dig right in. 🙂
These are super delicious! And they really hit the spot!
And I will make them again for sure!
Here is what I did wrong:
The directions say to use a large cookie sheet…. — USE a large cookie sheet!
I didn’t and not only could I not fit as many graham crackers needed to soak up the caramel mixture,
but while it was in the oven it boiled over (because my pan was too small) and made a huge mess