Instructions: 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. (Dont 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.

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