graham crackers (Keebler)
1 cup (2 sticks) butter
1 1/2 to 2 cups brown sugar
1/2 cup chopped pecans
1 (12 oz.) bag milk chocolate chips (Ghiradelli)
1 tsp. shortening (Crisco)

Preheat oven to 350°F. Break graham crackers into fourths on the break lines. Line a cookie sheet (sheet with sides/edges) with the crackers so that the crackers are touching (about 8 across).

Melt butter in a saucepan on the stove-top (on low heat) and stir in brown sugar until completely melted. Continue stirring until the mixture is slightly thickened or no longer runny.

Pour the brown sugar and butter mixture evenly over crackers and spread with the back of a spoon. Sprinkle with chopped pecans.

Bake at 350°F for 10 minutes. While still warm, loosen crackers with a spatula and place on a tin foil lined cookie sheet (cookie sheet does not have to have sides).

Melt chocolate chips and shortening together in a non-stick saucepan on the stove (over low heat). With a spoon, drizzle chocolate down the length of each cracker. Put in the freezer for about 10 minutes until the chocolate hardens.

Pack in a tin or plastic container for later!

Submitted by: Sarah Testin