- 1 cup butter (not margarine)
- 1 cup light brown sugar
- 1 box graham crackers
- 1 bag milk chocolate chips (11 3/4 oz)
- 1 cup finely chopped pecans
Preheat oven to 400.
Line jelly roll pan (baking sheet with sides) with aluminum foil.
Place graham crackers on the aluminum foil, cutting crackers to size as needed to fill any gaps around the edge of the pan.
On the stovetop, combine butter and sugar over medium heat, stirring constantly, until it comes to a boil.
Cook for three minutes at boil.
Pour toffee over graham crackers spreading with a spatula if necessary to cover evenly.
Bake at 400 for 5 minutes.
Remove from the oven and immediately sprinkle chocolate chips over the top. Let sit for a moment to soften and then carefully spread chocolate across cookies with a spatula.
Immediately sprinkle nuts over the top and press down into chocolate.
When cooled break into bark.
WARNING: This toffee bark is HIGHLY ADDICTING!!!