Chocolate-Mint Mock Toffee

1c butter, melted

1/2c sugar

1/2c brown sugar

2 to 2 1/2 stack packs graham crackers (or saltines)

30-35 (1 1/2-inch) York (or generic) chocolate-covered peppermints, unwrapped

1c chocolate chips

Preheat oven to 350°.  Remove wrappers from mints.  Set aside.

IMPORTANT: Line 18x12x1 jelly roll pan with foil.  IMPORTANT: Butter the foil.  Line the foiled pan with graham crackers, breaking them to fit (no need for perfection). 

Melt butter in saucepan on medium-low heat.  Stir in sugars.  Cook and stir constantly for 5 minutes to avoid burning.  Pour butter-sugar mixture over crackers in pan, and spread to the corners. 

Bake 350° for 6-8 minutes until bubbly.  Remove pan from oven.  Immediately, distribute mints and sprinkle chocolate chips over butter-sugar mixture.  Return pan to oven 2-3 minutes to melt chocolate.  Remove from oven.  With a spatula or spoon, spread melted mints and chips to edges. 

Cool until chocolate is cold and hardened.  When chocolate is set, peel off foil and break or cut into pieces.

Variations: Peanut butter, marshmallows, butterscotch/chocolate/white chocolate/peanut butter chips.