This is a modified recipe from a cookie cook book I have. The original recipe called for regular graham crackers, which is also really good, but I had chocolate ones on hand. The original also called for half the amount of the "toffee" (brown sugar and butter), and only 1 cup chocolate chips. I didn't like it as well, so I increased the toffee and choc. chips. The recipe below is my modified recipe, the way I like them best.
2 cups chocolate graham cracker crumbs
1/4 cup packed brown sugar
1/3 cup butter, melted
1 to 2 cups semisweet chocolate chips (Use the amount that looks good to you!)
1 cup packed brown sugar
1 cup butter
Preheat oven to 350 F.
In a medium bowl, mix together graham cracker crumbs, 1/4 cup brown sugar, and 1/3 cup melted butter. Press into the bottom of an ungreased 9 x 13 inch pan.
Bake for 8 to 10 minutes in preheated oven. In a saucepan, combine 1 cup butter and 1 cup brown sugar. Cook over moderate heat, stirring constantly, until mixture comes to a boil; boil for 1 or 2 minutes, until mixture is well combined. Pour immediately over baked cookie base.
Bake for 10 more minutes. Remove from oven, and sprinkle with chocolate chips. Let stand for 2 to 3 minutes until chips are shiny and soft. Spread the softened chocolate evenly over the top. (At this point you can sprinkle with 1/2 cup chopped walnuts. I didn't.)
Cool before cutting into bars, but it's a good idea to score the bars with a knife while they are still warm. It makes cutting through the toffee easier once they are cool. To score, just gently run the knife through the bars, making them the size you want, but don't actually cut them apart.
If you try these, let me know what you think!!