Graham break-aways are my absolute favourite now. My husband's cousin brought over a box of name-brand graham crackers and this recipe was on the back. Of course, you can do this with store brand or homemade graham crackers, or even with saltines. This is a great recipe for school snacks. It takes such a short time in the oven to cook that it isn't really frugal to preheat the oven just to cook this snack - it's easy to throw in the oven after your supper is cooked, though.
20 - 24 Graham cracker squares (the name brand crackers come out with 2 squares joined together, so break these in half), approximately one sleeve of crackers
3/4 cup butter or margarine (hard margarine works best)
1 cup packed brown sugar
1 cup chocolate chips (mini chips work really well for this - and you can use slightly less if you want)
1/2 cup nuts, finely chopped (optional - suggestion is pecans) OR 1/2 cup butterscotch chips, skor bits, peanut butter chips
If you want to, for easier cutting - break the graham crackers in half along the centre line (into rectangles). Either way, lay the crackers in a single layer on a cookie sheet (15x10x1).
Put margarine and brown sugar into a microwave safe bowl, or in a saucepan on the stove. Microwave until boiling, stirring every 15 to 20 seconds. It takes about 3 minutes to get it to boiling, and you have to stir frequently. It also seems to be separated once it has come to a boil, but if you whisk it for about a minute it will come together.
On stovetop - heat to boiling, stirring constantly.
Pour mixture over graham crackers, making sure to coat them all. Put into preheated 350 oven and bake for 5 to 8 minutes until bubbling on top. Take out of the oven - sprinkle chocolate chips over top. Put back in oven for 1 or 2 minutes until chocolate melts. Leave as is or spread the chocolate around.
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