Spanish Gold Bricks Recipes

GOLD BRICKS

Steps:

• Preheat oven to 325.
• Separate sections of graham crackers and line on ungreased jelly roll pan so that graham crackers are all touching.
• Finely chop pecans in the food processor and sprinkle evenly over the grahams.
• In a saucepan, melt together butter, margarine and sugar. Bring to a boil and stir constantly for 2 minutes.
• Pour slowly and evenly over the top of the graham crackers and nuts until all are covered.
• Bake at 325 for 10-15 minutes. Cool in the pan for 10 minutes.
• Separate with a knife. Store in an airtight container. These may be frozen.

GOLD BRICK CANDY

Steps:

• Combine sugar and milk in a heavy bottomed pot, bringing to a rolling boil for nine minutes.
• Remove from heat and add chocolate chips, marshmallow creme and butter. Beat together.
• Add the chopped nuts and vanilla.
• Pour in a buttered pan and place in the freezer for one hour. Cut in squares and return to freezer.

SPANISH GOLD BRICKS

Steps:

• Separate sections of graham crackers and line on ungreased jelly roll pan so that the sides of the graham crackers are touching. Sprinkle pecans over graham crackers. In a saucepan, melt together butter, margarine and sugar. Boil and stir for 2 minutes. Pour slowly and evenly over the top of the graham crackers and nuts until all are covered. Bake at 325° for 8-10 minutes. Cool in the pan for about 10 minutes. Separate with a knife. Store in an upright container. These can be frozen.

SPANISH GOLD BRICKS

Steps:

• Separate sections of graham crackers and line on ungreased jellyroll pan so that sides of graham crackers are touching. Sprinkle finely chopped pecans evenly over graham crackers. In a saucepan, melt together butter, margarine, and sugar. Boil and stir for 2 minutes. Pour slowly and evenly over the top of graham crackers and nuts until all are covered. Bake at 325° for 8-10 minutes. Cool in pan about 10 minutes. Separate with a knife. Store in an airtight container. These can be frozen.