24 Graham cracker squares
3/4 c. sweet cream butter
3/4 c. firmly packed brown sugar
1 c. milk chocolate chips
1 c. salted peanuts, chopped

Place Graham crackers side by side on bottom of ungreased 15 x 10 x 1-inch jelly roll pan. In heavy 2-quart saucepan combine butter and sugar. Cook over medium heat, stirring occasionally, until mixture comes to a full boil (3-5 minutes). Boil, stirring constantly, 5 minutes. Immediately pour over Graham crackers; spread to coat. Sprinkle with chocolate chips. Let chips stand 1 minute; spread. Sprinkle with peanuts. Lightly press peanuts into chocolate. Cool; break into pieces.

Also good with 1/2 cup milk chocolate chips and 1/2 cup Reese's peanut butter cups.