12 whole graham crackers, broken into quarters
1 c. butter
1/2 c. sugar
1 c. chopped nuts
1 c. chocolate chips

Line a 15 x 10 x 1 inch jelly roll pan with buttered wax paper. Put graham cracker sections on paper. Combine butter and sugar in saucepan. Melt over medium heat; let boil gently 3 minutes. Spoon over graham crackers; spread evenly. Sprinkle nuts on top. Bake at 325 degrees for 10 minutes; cool. Spread melted chocolate chips over all. After chocolate sets, peel off paper. Cookies can be frozen. Yield: 48 toffee bars.

(Milton-Christ)