One package cinnamon graham crackers; 2 cups semi-sweet chocolate chips; 2 tablespoons shortening;
1 tsp. cinnamon; one stick salted butter cut into cubes; one cup brown sugar; one cup pecans.
Line an 11x9 pan with parchment paper. Place graham crackers in a row, filling the bottom of the pan. You may need to break off a few pieces of extra graham crackers to fill in missing gaps. In a heavy sauce pan over medium low heat, heat the butter and brown sugar. Stirring constantly, heat until butter is completely melted. Turn burner to medium. Heat butter and brown sugar mixture for 4-5 minutes, stirring constantly. When mixture if thickened and turned a dark amber color, remove from burner. Pour over the graham cracker layer, reserving 1/4 cup for topping. Place semi-sweet chocolate chips in a medium size microwave safe bowl. Add the shortening and cinnamon. Microwave on 50% power for one minute. Stir. Repeat until chips are fully melted. Pour over the toffee layer. Sprinkle pecans on top of the chocolate. Drizzle remaining toffee over top. Cool on countertop. When completely cooled, Lift parchment paper from pan. Break into triangle shaped pieces.