From Mary Carey
Ingredients
1 box Graham Crackers
2 sticks of butter
½ cup granulated sugar
Chopped pecans or walnuts, for topping
1 big Hershey Special Dark chocolate bar, melted
Directions
Line a jelly roll pan (something with sides, not a flat cookie sheet) with foil. Place graham crackers, broken into big rectangles on the bottom of the pan.
Melt butter and sugar in sauce pan and bring to a boil, stirring. Pour this mixture over graham crackers that you have broken into big rectangles. Top crackers with chopped pecans or walnuts and bake at 350 degrees for 10 minutes. Remove from oven and drizzle melted chocolate over the crackers.
Put pan of cookies into refrigerator to cool (and harden the chocolate). Use a sharp knife at the perforations to break them apart (into the smaller size rectangles). Store in the refrigerator or freeze in an air-tight container.
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