Honey graham crackers
1 3/4 stick butter
3/4 c. light brown sugar (firmly packed)
3 tbsp. cocoa (level)
1/2 c. semi-sweet chocolate bits
1/3 c. chopped nuts (optional)

Line a 15x10x1 jelly roll pan with foil. Fit one layer of graham crackers, edges touching, so they cover the bottom of the lined pan.

In medium saucepan, stirring often, melt butter and brown sugar; stir in cocoa, stirring constantly. Bring to a full rolling boil and boil for 2 minutes.

Remove from heat. Add chocolate bits, stir until melted. Add nuts, if desired. Pour evenly over graham crackers. Bake at 350 degrees until top bubbles, about 10 minutes. Cool and break apart at cracker edges.