By Kate Thompson, Dallas, Texas
In honor of the month of sugar and spice and everything nice, I bring you my FAVORITE Paula Dean recipe. I give her full credit, because I don’t know that I would have the cajones to put this much delicious goodness in one recipe. These cookies are extremely rich and perfect at a party or just in a tin at home. And did I mention that they’re extremely easy? No baking involved, just mix, heat, and chill. So simple. Here we go!
Paula Dean’s Low Country Cookies
Filling:
1 16 oz box graham crackers
12 Tbsp (1-1/2 sticks) butter
1 cup sugar
1 egg
½ cup milk
1 cup chopped pecans
1 cup shredded coconut
Topping:
2 cups powdered sugar
1 tsp vanilla
4 Tbsp (1/2 stick butter)
3 Tbsp milk
For the Filling:
Line a 9-by-13 inch pyrex dish with graham crackers. Try to get to the graham crackers to completely cover the bottom of the dish as much as possible without breaking them up too much and without overlapping the crackers. Prepare chopped pecans, 1 cup graham cracker crumbs, and coconut. Melt butter in a medium saucepan and add sugar. Beat the egg and milk together; add to butter mixture. Bring to a boil, stirring occasionally. Remove from heat. Add the nut, graham cracker, coconut mixture. Pour over the crackers in the pan. Cover with another layer of whole graham crackers.
For the Topping:
Beat all ingredients (powdered sugar, vanilla, ½ stick butter, milk) and spread over the top layer of crackers.
Chill. Cut into small squares. Store in refrigerator until ready to serve. Can be made up to a week in advance. Enjoy!
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