16 graham crackers
24 caramels
2 tablespoons milk or water
1 cup chopped pecans
12 ounces semi-sweet chocolate chips

Heat oven to 300°F. Line 9x13 inch baking pan with foil, extending foil over edges. Butter foil. Cover bottom of pan with graham crackers, breaking as needed to fit pan. In medium bowl, combine caramels and milk. Microwave, uncovered, on high for 1 1/2-2 minutes till caramels are melted, stirring once. Quickly pour over graham crackers, spreading evenly. Sprinkle nuts over caramels and lightly press in. Sprinkle with chips. Bake 4 minutes till chips soften. Spread to cover evenly. Cool in pan on rack for 5 minutes. Chill 15-30 minutes till chocolate is firm. Use foil to lift out of pan. Cut toffee into pieces.