Chocolate Graham Toffee Fingers

Set oven rack in the middle position. Preheat oven to 375 degrees F. Cover a jelly roll pan approximately 11-by-17 inches with a one-inch-high edge with foil, shiny side up, and coat with vegetable spray. Line the bottom of pan evenly with graham crackers.

Heat butter and brown sugar in a heavy-bottomed saucepan over medium heat, stirring constantly with a wooden spoon until mixture comes to a boil. Cook 3 more minutes, stirring constantly.

Pour butter mixture over the graham crackers in the jelly roll pan, spreading evenly with an offset spatula. Place pan in oven and bake 7 to 8 minutes, or until surface is bubbling and golden brown. Check every few minutes to make sure mixture is not burning or browning too quickly.

Remove pan from oven and place on rack. Sprinkle chocolate across top, let sit 5 minutes, and then spread melted chocolate with an offset spatula. Sprinkle toasted nuts across top. Drizzle white chocolate from a pastry bag over the surface.

Cut into sections while still slightly warm, following the outline of the graham crackers. Chill in the refrigerator until set. Store between sheets of wax paper in a covered tin in refrigerator.