Chocolate Graham Toffee Fingers

Chocolate Graham Toffee Fingers

13-14 chocolate or plain graham crackers, each broken into 4 sections
1 cup butter, melted
1 cup brown sugar
8 oz. semisweet chocolate chips
1/2 cup walnuts or pecans, toasted and coarsely chopped
2 oz. white chocolate, melted (optional)

Set oven rack in the middle position. Preheat oven to 375. Cover an
11x17 jelly roll pan with a one-inch-high edge with foil, shiny side
up, and coat with vegetable spray. Line the bottom of pan evenly with
graham crackers.

Heat butter and brown sugar in a heavy-bottomed saucepan over medium
heat, stirring constantly with a wooden spoon until mixture comes to
a boil. Cook 3 more minutes, stirring constantly.

Pour butter mixture over the graham crackers in the jelly roll pan,
spreading evenly with an offset spatula. Place pan in oven and bake 7
to 8 minutes, or until surface is bubbling and golden brown. Check
every few minutes to make sure mixture is not burning or browning too
quickly.

Remove pan from oven and place on rack. Sprinkle chocolate across
top, let sit 5 minutes, and then spread melted chocolate with an
offset spatula. Sprinkle toasted nuts across top. Drizzle white
chocolate from a pastry bag over the surface. Cut into sections while
still slightly warm, following the outline of the graham crackers.

Chill in the refrigerator until set. Store between sheets of wax
paper in a covered tin in refrigerator. Makes 40 pieces.