- 14-16 sheets of graham crackers
- 1 cup packed brown sugar
- 1 cup (2 sticks) salted butter
- 1 cup mini semisweet chocolate chips
- 1 cup chopped pecans, toasted
Preheat oven to 350 degrees F.
Line an 11 x 15-inch baking sheet (or jelly roll pan) with parchment paper or aluminum foil. (If using aluminum foil, mist it with baking spray.) Arrange graham crackers touching side by side in a single layer, breaking some of the graham crackers in half if need be so that that they fit. Set aside.
In medium saucepan, heat the butter over medium-high heat until melted. Add brown sugar and stir to combine. Continue cooking until the mixture reaches a boil, stirring constantly. Let the mixture boil for about 2 minutes, then remove from heat and pour over graham crackers. Use a spatula or spoon to spread the mixture evenly over the graham crackers. Bake for 6-7 minutes or until the butter mixture is bubbly.
Remove pan and immediately sprinkle the the chocolate chips evenly on top of the graham crackers. Let sit for a few minutes until the chocolate is melted, then use a spoon to spread the chocolate around as much as you’d like. Sprinkle nuts (or your desired topping) evenly on top of the melted chocolate.
Let sit for about two hours and them cut and serve. Sometimes, if I am in a hurry, I will cool the cookies in the freezer for a quicker serve time.