These ‘Simply Sinful’ cookies are so good you won’t want to share

This recipe from Dixie Crystals for “Simply Sinful” cookies looks totally heavenly. And easy, to boot!

Pecans and chocolate team up with butter and sugar for these half-candy, half-cookie hybrids. Interestingly, there’s no dough or batter to make. Keebler Club Crackers form the “crust” of the dessert, which gets broken into portions — like peanut brittle — after baking.

Starting this recipe out is simple. On a rimmed, foil-lined baking sheet, lay down a single layer of Club crackers. Make sure the salt side is up, and that the crackers lay flat and touch at their edges.

Now, the cooking part: First, melt a couple of sticks of butter in a saucepan over medium heat. Add sugar and stir constantly. Once it starts boiling, pour the mixture over the arranged crackers. Check that every cracker gets covered in sugary-buttery goodness.

Sprinkle chopped pecans over the whole sheet, then bake for 15 minutes at 350 degrees. Pull that hot sheet out of the oven and distribute chocolate chips over the top. Wait a few moments for the chips to melt, then carefully spread the chocolate with a fork.

And that’s it! Let the completed cookies cool in the fridge for a few hours, then peel off the foil and snap the cookies into roughly even pieces. See the full recipe details on Dixie Crystals’ website.

If you’ve got a chocolate-hater to impress (I know, it’s horrible to imagine, but they do exist), Genius Kitchen contributor Saute Gently whipped up a similar recipe called Sweet Club Cracker Snacks that omits the chocolate and subs almonds for pecans.

Just like the “Simply Sinful” cracker-cookies, this version starts with a base of Club crackers. A butter-and-sugar mixture, with added vanilla, coats the crackers. Thinly sliced almonds go up top. Pop ’em in the oven, and in minutes you’ve got light and crispy almond treats. Both of these recipes are easy and tasty!

Before this, it hadn’t occurred to me to use Club crackers in baking. But now I can see how these buttery little guys would make for a flaky, savory faux-crust. I can’t wait to give them a try!