Graham Cracker Toffee

Ingredients:

• 12 plain graham cracker (the double or long crackers)
• 1/2 cup salted butter
• 1/2 cup firmly-packed brown sugar
• 1 1/2 cups semi-sweet chocolate chips
• 1/2 to 3/4 cup toasted nut (pecans, walnuts, hazelnuts), chopped

Directions: 

Preheat the oven to 375º. 

Line a 13 by 10 inch rimmed cookie sheet with aluminum foil, leaving a slight overhang. 

Arrange the graham crackers in a single layer along the cookie sheet, breaking the crackers if needed. Set aside. In a sauce pan over low heat, heat the butter and brown sugar. Cook for about 5 minutes, stirring until smooth. Remove from heat. Poor the hot butter mixture over the graham crackers, spreading evenly, and completely covering the graham crackers. Place in the oven and bake for 10 minutes. 

Scatter the chocolate chips evenly over the top of the crackers. Put back in the oven and let cook for 2 to 3 minutes or until the chocolate softens. Remove from the oven, with a spatula, spread the melted chocolate over the crackers. Sprinkle the nuts evenly over the chocolate. 

Let cool until the toffee hardens completely. For a quick cool let the toffee cool for 30 minutes and then put into the freezer for 15 minutes. 

Once completely cool, break or cut the toffee into pieces.