I grew up eating these crumbly chocolate rounds. One of my most outstanding memories of them involves my mother running after the motorcoach bus with her burnt orange Tupperware ™ container-circa 1995-as she’d forgotten to pack them in my luggage for a week-long trip through the mountains of North Carolina with a school group. They’re a family favorite, requested on birthdays. I’m sure the recipe came from the back of a box—where else do most family traditions come from? No matter, they’re still yummy. The original recipe from my mother’s box calls for “nuts” which, in the south, are pecans—pronounced peeeeecans, not pacawns, thank you very much.
Chocolate Graham Cracker Cookies
by Jason Osborne
Yields two dozen cookies
6 oz bag of semi sweet chocolate chips
1 small can sweetened condensed milk
1 3/4 cups graham cracker crumbs (they sell it pre-ground in a box, or grind your own)
1 tsp vanilla extract
1/2 cup chopped pecans
Melt the chocolate chips by pouring into a saucier on low and stirring – no need for the double boiler stuff. Alternatively, you can put the chocolate chips in the microwave on 30 second bursts at full power, stirring each time, until melted. Stir other ingredients in and drop spoonfuls onto an un-greased baking sheet. Bake at 300°F for approximately 8 minutes on the bottom rack of the oven. Remove to a cooling rack. Makes two dozen or so cookies depending on how small they are. I prefer the big honkin’ ones, but if they are silver dollar sized, you’ll end up with lots.
Beware, if you let the dough sit too long it will obviously harden a bit due to the condensed milk – I ended up submerging the bottom half of my bowl in some warm water to make the dough scoopable again.