Step 1: Supplies
- Aluminum foil
- Jelly Roll pan (large cookie sheet will work but it must have a raised edges)
- Sturdy medium saucepan
- Half a box of graham crackers (about 12-15 large crackers)
- 1/2 lb butter (2 sticks)
- 1/2 cup sugar
- 1/2 cup brown sugar
- 1 cup chocolate chips
- 1/2 cup finely chopped nuts
Step 2: Preparing the Pan
Line your pan with aluminum foil. Make sure the foil goes up over the side of the pan. Lightly but thoroughly grease the foil.
Line the pan with graham crackers. You can break them up or leave them whole. Fill all gaps with pieces of graham cracker. You don't need to squeeze them in too tightly. Graham crackers can be cut to size by scoring them with a butter knife and then snapping them apart.
From my picture, you'll see that my graham crackers are broken-up into quarters. This is not necessary but I prefer it because it allows me to break the finished product into evenly sized pieces. However, these can be broken up into random pieces.
Step 3: Cooking
Pour this syrup over the graham crackers. Use a spoon or high-temp spatula to spread the syrup over the crackers.
Bake for 10 minutes. It will bubble and the graham crackers might develop floating corners or edges while it bakes but don't worry about it until it's out of the oven.
Step 4: Finishing
Sprinkle with chocolate chips. Wait about 2 minutes for the chips to melt, then spread the melted chocolate out in an even layer.
Next, sprinkle chopped nuts evenly over the still-melted chocolate. Allow to sit until completely cool and chocolate has solidified.
Once it is cool, peel off the foil and break into pieces.