Line a 9 x 13 inch pan with graham crackers. In another pan mix:

1/2 c. butter
1/2 c. butter
1 c. sugar
1 beaten egg
1/4 c. milk

Cook until mixture boils, stirring constantly. Cool. Add to cooled mix:

1/2 c. graham cracker crumbs
1/2 c. bits of brickle Heath bar bits
1/2 c. chopped pecans

Pour over crackers in pan. Top with another layer of whole graham crackers.

FROSTING:

1/2 c. butter
2 c. powdered sugar
Enough milk to spread

Sprinkle rest of bits of brickle over top. Refrigerate or freeze.