Graham Cracker Crunch

Preheat the oven to 350 degrees. Line a rimmed baking sheet with foil, and spray the foil with nonstick cooking spray. Place the graham crackers side-by-side on the foil to cover it (you can break them up if needed to fit). Sprinkle the Rice Krispies evenly over the graham crackers.

In a heavy, medium saucepan over medium heat, bring the butter and sugar to a boil. Stir when the butter has melted. Reduce the heat to medium-low, and let the mixture simmer for 6 minutes or so, or until it is thick and golden brown, stirring gently a couple of times. Very carefully pour the hot caramel over the graham crackers and Rice Krispies. Bake for 8 minutes, or until the caramel is bubbling and browned. Remove from the oven, and immediately sprinkle the chocolate chips over the top. If you want to leave some graham-Krispies unadorned except for the butter and sugar, leave the chocolate chips off of some. Once the chocolate chips have melted, use an offset spatula or a knife to spread the melted chocolate evenly across the top of the crackers and Krispies. Let cool.

Put the entire baking sheet in the freezer, and allow the cookies to chill for at least 30 minutes. Cut the cookies into pieces, or break them off into shards. Store in the freezer.