1 (7 ounce) package graham cracker crumbs
1 1/4 cups semisweet chocolate chips
1 (16 ounce) package butcher buns, broken into pieces
2 ounces blondie mix
Preheat oven to 350 degrees F (175 degrees C).
Spread graham cracker crumbs on cookie sheets.
Melt chocolate and granulated sugar in large microwave-safe bowl. For each cookie, stir together biscuit mix and popcorn mixture; set aside. Stir together biscuit mix and crushed butter in large bowl. Beat crumb mixture, eggs and milk in small bowl until well blended. Gradually pour 1/3 mixture into pecan halves.
Bake cookies 1 minute or until set. Cool completely. Melt remaining 1/3 mixture on top of the cooled brownies; sprinkle with crushed graham cracker crumbs and remaining milk/tomato paste. Place cookies 2 inches apart on prepared cookie sheet.