butter (2 sticks)
light brown sugar, packed
pecans, coarsely chopped
large graham crackers (broken on the lines, about 48 small crackers)
1Preheat oven to 350*F
2Arrange graham crackers in the bottom of a 15 1/2 x 10 1/2 inch jellyroll type baking pan.
3In a medium sauce pan, combine the butter and brown sugar. Over medium heat, bring to a boil. Reduce heat to low and cook for 5-6 minutes, stirring occasionally.
4Remove from heat and stir in chopped pecans. Pour mixture over graham crackers. Spread evenly.
5Bake at 350 for 8-9 minutes.
6Remove from oven to cooling rack. Scatter chocolate chips over the hot toffee. Wait for 1 minute, then spread the chocolate evenly over the toffee.
7Let the graham cracker bars cool completely. I usually put mine in the fridge for a little while. When cooled I flip over the pan (using another jelly roll pan) so that the bars are upside-down, then I cut along the individual graham crackers.
Sara Merow SaraM - Jun 9, 2011
I shared a photo of this recipe.
Gayle Sisk bettereating - Dec 15, 2012
Been making these for years and everyone loves them. I use white sugar and no chips. Taste just like Toffee candy.
Barb Kniss grandbarb - Dec 22, 2013
So glad to find this recipe posted. Want to make them for Christmas and couldn't find my recipe. I make my with club crackers. Again thanks.