Sharlynne H.
(sampled at our January RS Activity Night)
12 graham crackers (2 1/2" X 4 3/4" size)
2 cups chopped macadamia nuts
1 c butter
1 c firmly packed brown sugar
1/2 tsp cinnamon
1 c (6 oz) chocolate chips, melted
Preheat oven to 400 degrees. Line a 15" x 10" x 1" pan with foil; grease foil. In the prepared pan arrange crackers in a single layer with edges touching. Sprinkle macadamia nuts evenly over crackers.
In a heavy small saucepan combine butter, brown sugar and cinnamon. Stirring constantly, cook over medium heat until sugar dissolves and mixture begins to boil. Continue to boil syrup 3 minutes longer without stirring; pour over crackers. Bake 8-10 minutes or until bubbly and slightly darker around the edges.
Cool completely in the pan. Break into pieces. Drizzle melted chocolate chips over top of candy; let set. Store in an airtight container. Recipe makes about 1 1/2 pounds.
(sampled at our January RS Activity Night)
12 graham crackers (2 1/2" X 4 3/4" size)
2 cups chopped macadamia nuts
1 c butter
1 c firmly packed brown sugar
1/2 tsp cinnamon
1 c (6 oz) chocolate chips, melted
Preheat oven to 400 degrees. Line a 15" x 10" x 1" pan with foil; grease foil. In the prepared pan arrange crackers in a single layer with edges touching. Sprinkle macadamia nuts evenly over crackers.
In a heavy small saucepan combine butter, brown sugar and cinnamon. Stirring constantly, cook over medium heat until sugar dissolves and mixture begins to boil. Continue to boil syrup 3 minutes longer without stirring; pour over crackers. Bake 8-10 minutes or until bubbly and slightly darker around the edges.
Cool completely in the pan. Break into pieces. Drizzle melted chocolate chips over top of candy; let set. Store in an airtight container. Recipe makes about 1 1/2 pounds.
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