Updated Chocolate Nut Toffee

Preheat oven to 350 degrees F. Line a 15x10" jelly roll pan with foil, then spray the foil with nonstick baking spray containing flour. Cover the pan with a single layer of graham crackers, breaking them into pieces to fit if necessary. Only make one layer. Arrange the pecans evenly over the graham crackers.

Combine the butter, sugars, and salt in a heavy saucepan. Bring to a rolling boil, stirring constantly, until the butter is absorbed and the mixture becomes smooth and thick. You have to stir with a wire whisk continuously after the butter melts. It will seem like the mixture will never become smooth and blended, but it will! Just keep stirring. Then spoon the cooked syrup evenly over the crackers to coat.

Bake at 350 degrees for 10-12 minutes, until topping is bubbly all over the surface. Immediately sprinkle with the chocolate chips. Let stand 2 minutes, then gently marble the chocolate with the tip of a knife.

Let the pan cool, then peel the foil off the toffee, break into pieces, and serve. Be sure to be very careful with that hot sugar syrup - it can burn like the dickens. Makes about 36 pieces These are also excellent made with salted rectangular crackers as the base. I've also made them without the nuts; in that case, sprinkle a cup of milk chocolate chips over the bars after they are baked. Or you can use walnuts or peanuts in place of the pecans.