---------- Recipe via Meal-Master (tm) v8.05
  
       Title: Presto Praline Cookies
  Categories: Cookies
       Yield: 24 servings
  
     1/2 c  Butter
     1/2 c  Margarine; see note
       1 c  Packed light brown sugar
            Nonstick cooking spray
      12    Graham crackers; (see note)
       1 c  Chopped pecans
  
   Recipe by: St. Louis Post-Dispatch 10/21/96
      Preheat the oven to 350 degrees. In a heavy 2-quart or larger saucepan,
   combine the butter, margarine and brown sugar; cook over low heat,
   uncovered, stirring from time to time. Meanwhile, coat the bottom and sides
   of a 15-by-10-inch jelly roll pan with cooking spray. Line the pan with
   graham crackers. (You may have to break some to make them fit.) When the
   butter and margarine melt, raise the heat to medium and bring the mixture
   to a boil. Boil 1 minute, stirring constantly. Reduce the heat to low and
   continue to boil, stirring constantly, for 1 more minute or until the
   butter and sugar are well-combined. Remove from heat; stir until the
   mixture stops bubbling. Stir in pecans.
   
      Spoon the mixture over the crackers. (Don't worry if all of the crackers
   are not completely covered. The mixture will spread during baking.) Bake
   uncovered for 8 minutes. Remove from the oven, and using a spatula,
   carefully transfer the cookies to a wire rack. (They should come apart in
   whole cookies.) Cut or break the pieces in half while still warm. Let cool
   15 minutes (or up to 8 hours) and serve.
     Leftovers store best in an airtight tin. Yield: 24 cookies.
     * Note: You may use 2 sticks of butter and omit the margarine if you
   prefer. We tested this using Honey Maid graham crackers, and 12 of them fit
   exactly in a 15-by-10-inch pan. If your pan is a different size, just use
   the number of crackers that fits. From Beverly Mills and Alicia Ross.
  
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