Categories: Candy/Cookies

Ingredients

• 1 box graham crackers
• 2 sticks salted butter (1/2 pound)
• 1 cup brown sugar
• 2 cups semi-sweet chocolate chips

Directions

1. Preheat oven to 350 degrees. rack in the middle position.

2. Line a 10×15 inch cookie sheet or jelly roll pan with heavy-duty foil. If it doesn’t have sides, turn up the edges of the foil to form sides.

3. Spray the foil with non-stick cooking spray. Line the pan completely with a single layer of graham crackers. Cover the entire bottom, cutting to fit.

4. Combine the butter with brown sugar in a saucepan. Bring to a boil over medium high heat on the stovetop, stirring constantly. A full boil will have breaking bubbles all over the surface of the pan. Boil for exactly five (5) minutes, stirring constantly. If it sputters too much, reduce the heat. If it starts to lose the boil, increase the heat. Just don’t stop stirring.

5. Pour the mixture over the graham crackers as evenly as you can. Do length of the pan first and then the width. Once the whole pan is crosshatched with the hot toffee, pour any that’s left where it’s needed. If it doesn’t cover the crackers completely, don’t worry as it will spread out quite a bit in the oven.

6. Slide the pan into the oven and bake the cookies at 350 for 10 minutes.

7. Remove the pan from the oven and sprinkle the chocolate chips over the top. Give the chips a minute or so to melt and then spread them out evenly with a heat resistant spatula , paddle or frosting knife.

8. Slip the pan into the refrigerator to cool.

9. When the pan has chilled, peel the foil from the cookies and break them into random size pieces.

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