1 1/4 cups (2 1/2 sticks) butter, divided (1/4 cup and 1 cup)
2/3 lb. (2 packs) graham crackers
1 cup packed dark brown sugar
1 can (14 ounces) Carnation Sweetened Condensed Milk
1 1/2 cups Toll House semi-sweet chocolate chips
3/4 cup finely chopped pecans, toasted
Preheat oven to 425.
Line a jelly roll pan (15 x 10) with baking parchment or foil. Melt 1/2 stick (1/4 cup) butter and pour into lined pan. Arrange graham crackers over the melted butter, breaking them up to fit the space.
MELT 1/4 cup (1/2 stick) butter in medium saucepan. Pour into prepared jelly-roll pan. Arrange crackers over butter, breaking crackers as needed to fit the spaces and cover the whole pan.
Melt remaining 1 cup butter and add brown sugar. Bring to a boil over medium heat. Reduce heat to low, and stir for 2-3 minutes. Mixture will bubble and brown. Remove from heat and add the condensed milk. Pour mixture over graham crackers.
Bake for 10-12 minutes until browned and bubbly. Remove from oven. Sprinkle chocolate chips over the top evenly. Let stand for 5 minutes until morsels are shiny (they'll be melted but hold their shape). Spread melted morsels over the top evenly. Sprinkle with the toasted pecans and press nuts into the melted chocolate gently.
Cool in pan on wire rack for 30 minutes; then place in refrigerator for at least 30 minutes or until chocolate has set and is firm. Remove parchment and cut into bars or triangles. NOTE: if you use foil, be VERY careful to make sure all the foil is peeled off the back of the toffee!
Not a NESTLÉ®-tested recipe.