These crunchy cookies are easy to make and a popular afternoon treat with our guests. Rumor has it that when you bring them to a gathering, it never fails that someone asks for the recipe!

Pecan Crunchies

½ 16-ounce box graham crackers
½ pound butter
1 cup dark brown sugar
1 cup pecans, chopped

Lightly oil a jelly roll pan and line with graham crackers. Melt butter in a medium saucepan. Add brown sugar and stir until mixture bubbles vigorously. Add pecans and quickly spread over the graham crackers. Bake at 350* for 10 minutes. Cut along indentations of the crackers, leave in pan and freeze for 1 hour. Do not eliminate freezing because that is what makes these so crunchy.

Yields 5 ½ dozen cookies