11 whole graham crackers (broken into squares)
1 c. butter
1 c. sugar
1 tsp. cinnamon
1/2 c. finely chopped pecans
1 (6 oz.) pkg. semi-sweet chocolate mini morsels

Arrange graham crackers in a single layer in a 15"x10"x1" jelly roll pan. Combine butter and sugar in a saucepan. Bring to a boil over medium heat, stirring constantly until butter melts; boil 2 minutes. Remove from heat and stir in cinnamon and pecans. Pour mixture evenly over graham crackers and spread to edges of pan, covering crackers completely. Bake at 350 degrees for 10 to 12 minutes.

Remove from oven and sprinkle with chocolate morsels. Cool in pan 5 minutes carefully separate cookies to wax lined cookie sheets using a spatula. Refrigerate until chocolate hardens. Store cookie layered between pieces of wax paper, in air tight container in refrigerator. Yield: 22 cookies.