12 whole graham crackers (each 2 1/2 x 4 1/2 inches)
1 c. (1/2 lb.) butter
1 1/4 c. light brown sugar, firmly packed
1 c. pecans or walnuts, finely chopped
1 tsp. vanilla
1 c. (6 oz.) semi-sweet chocolate or milk chocolate chips

Place crackers side by side in a single layer in a rimmed 10 x 15 inch baking pan. Set aside. Melt butter in a 1 or 2 quart pan over medium heat. Stir in sugar and pecans. Bring to a boil, stirring often. Continue to boil until mixture registers 238 degrees on candy thermometer (4 to 5 minutes). Remove from heat, stir in vanilla and immediately pour over crackers, spreading to cover completely. Bake in a 375 degree oven until bubbly, 15 minutes. Remove from oven and immediately sprinkle with chocolate chips. Let stand until chocolate is melted (2 to 3 minutes), then carefully spread chocolate over topping. Cut into 24 squares; then cut each square in half diagonally. Let cool for at least 10 minutes before eating. Makes 48 crisps.