Graham Cracker Caramel Cookies

3/4 of 16-oz. box graham crackers

1 stick butter

1/4 c. milk

Nuts (optional)

1 c. packed brown sugar

1/2 lb. chocolate

In saucepan, melt 1 stick of butter. Add 1 cup packed brown sugar. Cook until it boils; boil for 2 minutes, stirring. Add 1/4 cup of milk, stir and bring to a boil for 2 minutes. Set aside. In double boiler, on low heat, melt chocolate. When caramel is cool and thick enough to spread, spread on one quarter section of graham crackers. Put in freezer a few minutes. Take out and put melted chocolate on top. Keeps well in refrigerator. You can add nuts to chocolate if you like.

No Attribution

Our Swiss Pantry II

First Mennonite Church (Berne, IN)

1987