My graham cracker recipe calls for the same nuts and sugar, but I use 1 stick of butter and 1 stick of margarine. It is the combo of real butter with the oil of margarine that makes these bars out of this world! I also do not line the cookie pan. Instead, as soon as I take it out of the oven I immediately use a spatula to transfer the whole crackers to wax paper. When they are cooled they can then easily be broken apart and stored in an airtight container. If they don't get gobbled up first!