Instructions

1. Line a large Baking Sheet with Aluminum Foil.  Then fill the cookie sheet with a layer of Graham Crackers. The crackers should be touching and should go all the way out to the edge of the cookie sheet.
2. Melt the butter in a medium saucepan on low to medium-low heat. The heat should be high enough to bring the mixture to a boil but not too hot because you don't want to burn the sugar.
3. Add the brown sugar and stir until it has completely dissolved into the melted butter.
4. Bring the sugar and butter mixture to a low boil, stirring continuously until it begins to thicken (about 3-4 minutes.)
5. The mixture is done when it has become a creamy light brown color as shown in the image above.
6. Pour the toffee mixture onto the Graham Crackers.
7. Use a knife to make sure the toffee is evenly distributed across the Graham Crackers.
8. Bake in an oven preheated to 350 degrees for 10 minutes.
9. Sprinkle the chocolate chips over the toffee as soon as you take it out of the oven.  Allow the chocolate chips to melt.
10. When melted, spread the chocolate chips over the toffee with a knife.
11. If desired, sprinkle the top of the toffee with chopped nuts.  Pecans or walnuts are great additions.
12. When the Graham Cracker Toffee has completely cooled, cut into individual pieces.