24 graham cracker sqs.
1 c. light brown sugar
1/2 c. butter
12 oz. (2 c.) semi-sweet chocolate chips
1 c. chopped walnuts

Heat oven to 400 degrees. Lightly grease a 15 1/2 x 10 1/2-inch jelly roll pan. Line with waxed paper, letting paper extend above both ends of pan. Lightly grease paper. Cover bottom of prepared pan with the graham crackers arranged flat in a single layer. Stir sugar and butter in a small pan over medium heat about 3 minutes until butter has melted, sugar dissolved and mixture has blended and thickened slightly. Pour over the graham cracker base in an even layer. Bake 5- 6 minutes until topping is bubbly.

Remove from oven and immediately sprinkle evenly with chocolate chips. Wait about 2 minutes until chocolate chips are soft then gently spread them evenly over the crackers. Sprinkle with nuts. Cool completely in pan on wire rack. Lift by ends of waxed paper to cutting board. Make 3 cuts lengthwise and 5 cuts crosswise to make twenty four 2 1/2-inch squares. Cut squares into half diagonally. Makes 48.