Preheat oven to 400 degrees.

Line a baking sheet with parchment paper or foil and tightly fill the pan with graham cracker squares. If some break or aren't perfect don't worry about it. You won't be able to notice in the end.

In a saucepan melt the butter and brown sugar. Bring mixture to a boil and allow to boil for three minutes. Immediately pour mixture over crackers using a spatula to spread it around evenly.

Bake for 5-6 minutes. It will be bubbly which is fine. Spread chocolate chips across the top and once again use a spatula to spread evenly as they melt. Sprinkle with pecans.

Allow toffee to completely cool for a few hours or overnight. Speed up the process by placing the pan in the refrigerator. Cut into small pieces and enjoy!