24 graham cracker squares
1/2 lb. butter
1 c. brown sugar, packed
1 1/2 c. chopped pecans

Preheat oven to 350 degrees. Place all graham crackers on an ungreased large rimmed baking sheet. In a small saucepan, over moderate heat, melt butter and brown sugar. Bring to a boil and stir constantly while boiling for 5 minutes. Pour caramelized mixture evenly over graham crackers. Sprinkle top with pecans. Bake 10 minutes. Cool 10 minutes. Cut in between each square and then through the middle, making rectangular bars. Cool completely. May be frozen. Yield: 48 cookies.