Approx 48 pieces
Sara's StoryDelicious twist on toffee!
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.