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.
This Spanish Gold Bricks recipe is from the The Recipe Hall of Fame Quick & Easy Cookbook Cookbook. Download this Cookbook today.
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