Ingredients
- 1 box graham crackers
- 2 sticks salted butter
- 1 brown sugar
- 2 C semi sweet chocolate chips (12 oz package)
Preparation
Step 1
Line a 10 inch by 15 inch cookie sheet with heavy duty foil. If you have a jellyroll pan, that's perfect. If you don't, turn up the edges of the foil to form sides.
Spray the foil with Pam. Line the pan completely with a single layer of graham crackers. Cover the whole bottom. (You can break crackers in pieces to make them fit.) Set the pan aside while you cook the toffee mixture.
Combine the butter with the brown sugar in a saucepan. Bring to a boil, stirring constantly. Boil for exactly 5 minutes, stirring constantly. Pour the mixture over the crackers as evenly as possible.
Slide the pan into the oven and bake at 350 for 10 minutes.
Remove the pan and sprinkle the chocolate chips over the top. give the chips a minute to melt and then spread them out as evenly as you can. Slip the pan in the fridge to chill. When the pan has chilled, peel the foil and break them into random sized pieces.