December 15: J-Dub’s Toffee Grahams


I haven’t talked about her much this year, but J-Dub is my friend and baking antithesis. I love her to pieces, which is why I tease her, and the stories I tell (her starting a fire once with chocolate chips and a microwave; her wanting to wrangling both of our little kids instead of making a treat to sell for our MOPS fundraiser; me using her oven for its first baking even long after she moved in…) are absolutely true. 

She loves this picture of us. I just know it.

Much like Clark Griswold dedicates his tree to the Griswold Family Christmas, I dedicate these cookies to J-Dub and the one time she made them. Good things must be celebrated. 

These are pretty simple. I put two sticks of butter in a pot (and then use the wrappers to grease my pan) and add a cup of brown sugar. While it’s coming to a boil, I arrange my graham crackers on my greased cookie sheet (with edges…this is very important). I go edge to edge with the graham crackers and leave only a little space at the end. 

Once the mixture has been brought to a bowl, let it boil for 2 minutes. Then pour on the graham crackers. (Also? My kids normally couldn’t care less about graham crackers. But when I’m using them in a recipe, they ask for some. I don’t get it.) Top with chopped pecans and bake for 10 minutes. When it comes out, it should be bubbly. 

Cut it when it’s still somewhat warm and wait to eat it. Otherwise, you risk pulling out a filling. I’ve done it. It’s expensive. Wait. 

There’s been no word from J-Dub if she’s attempted these or any other baking adventures this year. I feel pretty safe in assuming there haven’t been any. 

J-Dub’s Toffee Grahams

(from Gooseberry Patch’s Old Fashioned Country Cookies)

24 square graham crackers

2 sticks butter

1 c. brown sugar

1 c. chopped pecans

Preheat oven to 325. Arrange cracker squares on a lightly greased cookie sheet with edges around it. In a saucepan, bring the butter and sugar to a boil and boil for 2 minutes. Pour over crackers, covering them well. Sprinkle with nuts and bake for about 10 minutes. Cool slightly and cut into 24 squares or 48 “fingers.”

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