No-Bake Pecan Pie Sandwich Cookies
I’m a big fan of pecan pie during this time of year. I’m not however, a big fan of all the work that goes into making it. You have to make the crust, then roll it out, then make the filling and then bake the pie. Then you have to wait for the pie to cool and set and FINALLY after all of that you can eat it. Who has the kind of time? If you have a craving, you want to satisfy it right away and not wait that long. Lucky for us all, these No-Bake Pecan Pie Sandwich Cookies are here to save the day. They taste just like a slice of pecan pie. As the name suggests, you don’t need to turn on the oven. Thanks to the help of store-bought graham crackers, these come together rather quickly. These are dipped in chocolate, which make them that much better.
If you don’t plan on serving them right away, or if you have leftovers, you can store them in the fridge in an airtight container for up to 4 days. Eat them cold or allow them to come to room temperature before serving. They can also be frozen!
No-Bake Pecan Pie Sandwich Cookies
Equipment
- Saucepan
- Baking sheet
Ingredients
- 3/4 cup unsalted butter
- 3/4 cup granulated sugar
- 1/4 cup whole milk
- 1 large egg lightly beaten
- 1 teaspoon vanilla extract or bourbon
- pinch of salt
- 1 cup graham cracker crumbs
- 1 cup coarsely chopped pecans roasted but not salted
- 12 whole rectangular graham crackers
- 8 ounces chopped dark chocolate
Instructions
- In a medium saucepan, combine butter, sugar, milk, and egg. Set over moderate heat and cook, stirring constantly, until the mixture comes to a full boil. Remove from heat and stir in the vanilla and salt. Add the graham cracker crumbs and pecans and stir until combined. Set aside and allow to cool for half an hour.
- Line a small baking sheet with parchment paper. Place 6 of the graham crackers, face down, onto the baking sheet. Line them up to make a large rectangle about 10×7-inches. Two rows of three, making sure they’re all touching each other.
- Once the filling has cooled, add it by spoonfuls to the graham crackers. Carefully spread out the filling into an even layer, making sure that the graham crackers underneath do not move. Top with the remaining graham crackers, aligning them with the bottom pieces. Cover loosely with plastic wrap and chill for at least 4 hours or overnight.
- Slice into 12 even squares, using the perforations already on the crackers as a guide. Return them to the baking sheet. Place the chocolate in a heat proof bowl and heat in the microwave in short 30 second bursts, stirring in between each, until completely melted and smooth. Dip the side of each sandwich cookie into the chocolate and return to the pan. Let the chocolate set before serving. Store in the fridge in an airtight container. Enjoy!
