CHOCOLATE CHIP TOFFEE GRAHAMS
List of Ingredients
11 whole graham crackers (4-1/2 x 2-1/4"), broken into squares
1 cup butter or margarine
1 cup sugar
1 teaspoon cinnamon
1/2 cup finely chopped pecans
1 cup (6 oz. pkg.) miniature chocolate chips Recipe
Arrange graham cracker squares in a single layer in a 15x10x1" jellyroll pan [my pan takes about 12 crackers actually]. Combine butter and sugar in a saucepan. Bring to a boil over medium heat, stirring constantly until butter melts; boil 2 minutes. Remove from heat and stir in cinnamon and pecans. Pour mixture evenly over crackers; spread to edges of pan, covering crackers completely. Bake at 350 degrees for 10-12 minutes. Remove from oven, and sprinkle with mini chips. Cool in pan 5 minutes; carefully separate and transfer cookies to wax paper-lined cookie sheets using a spatula. Refrigerate until chocolate hardens. Store cookies, layered between pieces of wax paper, in airtight containers in refrigerator. Yield: about 2 dozen.
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