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 Saltine Cracker Candy with Toasted Pecans 
35 saltines
1 cup butter, cubed (save the wrappers!)
1 cup packed brown sugar
2 cups semisweet chocolate chips
1 cup chopped pecans, toasted
Preheat oven to 350°. Line a 15x10x1 baking sheet with foil; use the butter wrappers to
grease the foil or spray with cooking spray. Arrange saltines in a single layer. In a large
heavy saucepan, melt butter over medium heat. Stir in brown sugar. Bring to a boil;
cook and stir 3-4 minutes or until sugar is dissolved. Spread evenly over crackers with
an offset spatula.
Bake 8-10 minutes or until bubbly. Immediately sprinkle with chocolate chips. Allow
chips to soften for a few minutes, then spread with an offset spatula covering all
crackers. Sprinkle with pecans. Cool slightly. Refrigerate, uncovered, 1 hour or until set. Break into pieces. Store in an airtight container. Make about 2 pounds.

Pecan Praline Pie Bark

2 sleeves (about 20 or so) Honey Graham crackers
1 cup butter
1 cup brown sugar
1 tsp. vanilla
1 ½ cups chopped pecans

Preheat oven to 350°. Line a rimmed baking sheet with foil: use the butter wrappers to
grease the foil or spray with cooking spray. Place the graham crackers all over the pan
edge to edge, breaking apart to fill in any gaps. In a medium saucepan, mix the butter
and brown sugar. Bring to a boil over medium heat and boil for 2 minutes, stirring
constantly. Stir in vanilla and chopped pecans. Pour the hot mixture over the graham
crackers. Working quickly, use an offset spatula to spread to coat all graham crackers.
Bake for 10 minutes or until the mixture is brown and bubbly. Allow the bark to cool
completely. Break into pieces and store in an airtight container.

THANK YOU TO OUR FAITHFUL CUSTOMERS WHO

SUPPORT US EVERY YEAR BUYING NUTS

SO WE CAN EARN MONEY

TO GIVE BACK TO OUR COMMUNITY

All proceeds will go back into the San Marcos community to benefit local

and Lion charities and youth programs.