Preheat oven to 350°F

Bring butter and brown sugar to a rolling boil stirring frequently to avoid separation.

Once it reaches a full rolling boil, stir til smooth.

Line baking sheet with foil or parchment paper and spray with non stick cooking spray.

Pour into baking sheet, spread evenly and let set about 1 min.

Sprinkle Chocolate chips evenly over mixture and let melt about 1 min. Spread evenly over toffee.

Sprinkle marshmallows over sticky chocolate.

Crrumble up graham crackers and sprinkle on top.

Refridgerate about 1 hour until toffee is hard, break into peices by hand and enjoy:-)

I added smokehouse almonds to the toffee and the topping. You can also line the parchment paper with graham cracker squares and prepare as directed to have a graham cracker crust;-)

Step 6 should be place in middle of oven approx. 5 min. or until bubbly throughout.