Butter Nut Crisps Recipe

Preheat oven to 350°. Line a 13 x 9 x 2-inch baking pan with foil, allowing ends to hang over edge.

Break each graham cracker into four rectangles. Place graham crackers in a single layer in foil-lined pan; set aside.

In a medium saucepan over medium heat, bring butter and Splenda to a boil and boil for 1 minute. Pour over graham crackers. Sprinkle with nuts.

Bake for 10 minutes or until bubbly and topping is no longer clear. Cool on a wire rack. Cut into rectangles to serve.