11 whole graham crackers, broken into squares
1 cup butter or margarine
1 cup sugar
1 teaspoon ground cinnamon
1/2 cup finely chopped pecans
1 (6 ounce) package semisweet mini morsels
Arrange graham crackers in a single layer on a cookie sheet. Set aside. Combine butter and sugar in medium saucepan. Cook over medium heat, stirring until butter melts. Bring to a boil, boil 2 minutes. Remove from heat and add cinnamon and pecans. Pour mixture over graham crackers, spreading evenly to edges of pan. Bake at 350º for 10 to 12 minutes. Remove from oven and immediately add miniature chips. Cool for five minutes, separate cookies and remove to waxed paper-lined cookie sheets with a spatula. Refrigerate until chocolate hardens. Store in refrigerator in airtight container between layers of waxed paper.