Ingredients

About 10 full-size honey graham crackers, or enough to cover pan
1 cup (2 sticks) unsalted butter
1 cup light brown sugar, packed
1/2 teaspoon salt, or to taste
2 cups semi-sweet chocolate chips
1/3 cup toffee bits (or chopped nuts)

Instructions

Preheat oven to 350º. Line a 9×13-inch pan with aluminum foil and spray with cooking spray.

Place graham crackers in pan in a single, flat layer so pan is completely covered with them.
You will have to break some crackers to fill in the smaller spaces at the edges.
It’s ok if there are slight gaps, doesn’t have to be perfect; set aside.

To a medium, heavy-bottomed saucepan, add the butter, brown sugar, salt.
Heat over medium-high heat to melt, stirring constantly until butter has melted.
After butter has melted, allow mixture to boil for about 4^1/2 to 5 minutes at a medium-fast boil (lots of bubbles).
Stir constantly to prevent burning.
As you approach the 4 minute mark, mixture should seem thickened with the consistency of medium-thick caramel sauce. 
4^1/2 minutes is about thick enough

Evenly pour mixture over graham crackers.
Bake for about 7 minutes, or until there’s bubbling around the edges.
Remove pan from oven, evenly sprinkle with chocolate chips.
Return pan to oven, and bake for about 2 minutes, or until chocolate chips are glistening and have softened.

Use a spatula to smooth the chocolate chips into an even, smooth layer of melted chocolate.
Evenly sprinkle with toffee bits or finely chopped pecans or almonds.

Allow toffee to cool for about 2 to 3 hours, or until chocolate has set up and dessert is *sliceable.

*We usually end up breaking off chunks Willy-Nilly.