Preheat oven to 350 F.

Line a jelly roll pan with foil. Spray with a non-stick cooking spray.

Fill the bottom of the cookie sheet with graham crackers. Set the pan aside.

In a sauce pan melt the butter over low-medium heat. Add brown sugar once butter is completely melted and stir to combine. Bring to a boil and continue boiling for 3 minutes.

Immediately remove from heat and pour bubbly mixture over crackers covering the crackers completely.

Place pan in the oven for 4-5 minutes, or just until edges of brown sugar mixture gets bubbly.

Remove pan from oven and immediately and sprinkle the chocolate chips on top of the crackers.

Allow the crackers to sit for 5 minutes to melt the chocolate. Then use a spatula to spread the melted chocolate over the cracker layer evenly.

Sprinkle the pecans over the melted chocolate (optional).

Place the pan in the refrigerator to allow the toffee to harden.

Then remove the toffee from the pan and break it apart. Enjoy!