48 skinny graham crackers (1 1/4 inner pack)
1 c. firmly packed brown sugar
2 sticks (1 c.) butter
1 tsp. vanilla
1 c. chopped nuts

Preheat oven to 350 degrees. Line a 15 x 10 inch jelly roll pan with graham crackers, fitting tightly together.

In saucepan, combine brown sugar and butter. Bring to a boil and boil exactly 2 minutes, no longer, to melt sugar. Remove from heat. Stir in vanilla and nuts; pour over the graham crackers evenly.

Bake in preheated oven for 10 minutes, no longer. Confection should be bubbly. Partly cool in pan, cut in bars, cool on rack. If you wait too long and cookies stick to pan, return to oven just long enough to loosen. When cool, store in tightly covered container, or freeze up to 1 month. Makes 4 dozen bars.

I grease the pan lightly before putting the crackers on it and had no trouble getting them out of the pan.