Title: "cracker" toffee triangles
 Categories: None
      Yield: 1 Servings
 
           Graham crackers; (or saltine
           -crackers) to cover a 15" x
           -10" jelly roll pan in a
           -single layer (cut to fit at
           -one end and along one side)
      1 c  Brown sugar; (light or dark)
    1/2 c  Butter or margarine
      2 c  Chocolate chips
      1 c  Chopped walnuts or pecans
 
  Heat oven to 350 F.
  
  Lightly but thoroughly grease bottom and sides of jelly roll pan (some
  versions of the recipe specify lining the pan with foil and also
  greasing the foil).
  
  Line pan with crackers to cover completely in a single layer.
  
  Stir butter and brown sugar together in a saucepan over medium heat
  until butter has melted, sugar is dissolved, and mixture is blended
  and thickened slightly (no longer than 3 minutes!).
  
  Pour hot mixture over crackers, spreading to cover them completely.
  Bake 8 minutes (no longer!). Remove from oven. Wait a few seconds for
  topping to stop bubbling, and then sprinkle chocolate chips evenly
  over surface. When the chips have melted, spread the chocolate evenly
  over the crackers (now one giant piece!). Sprinkle chopped nuts over
  all.
  
  When chocolate has set, cut cookies: Make three lengthwise cuts and
  five crosswise cuts to make twenty-four 2 1/2 inch squares. Cut
  squares on the diagonal to make 48 triangular cookies.
  
  Per cookie (with graham base) 100 cal, 1 g pro, 11 g car, 6 g fat, 5
  mg chol with butter, 45 mg sodium.
  
  These are delicious. And no one ever guesses how easy they are.