Contributed By Courtney Horan, Author of Sweet Tooth Sweet Life
This recipe is INCREDIBLY DECADENT and outrageously delicious. 
Yesterday afternoon, I came across an email from the 12 Days of Cookies that had me totally intrigued. After reading the ingredient list + preparations, I decided it was easy enough, yet worth any effort to attempt to make, so I put together my ingredients and got to work.
Yes, that’s two sticks of butter…Hey, I warned you. We’re not counting calories here today folks. 
Start off by lining a rimmed baking sheet with parchment paper (or a silicone mat, if you have one…I don’t). Arrange the graham crackers in a single layer on the baking sheet. Luckily, my 15×10 jelly roll pan fit ‘em all perfectly!
Next, combine your butter, brown sugar, chopped pecans, and a pinch of salt in a medium sauce pan.
Bring the mixture to a boil…
And continue to boil for 2-3 minutes, stirring constantly. You’ll notice the mixture will start to thicken up and bubble nicely.
Pour the butter mixture evenly over the graham crackers…
But be prepared to start unconsciously licking your lips. It will happen. 
Bake for 15 minutes in a 350 degree oven.
While the graham cracker + butter mixture is cooking, start to prepare your chocolate.
Melt the chocolate in a glass bowl placed over a simmering pot of water (if you’re smart, you’ll simply rinse out the same pot you used for your butter mixture and just fill it with a little water…less dishes to wash!)
At this point, it is absolutely, positively acceptable to snag a couple chips. Hey, you’ve been working hard. 
Now it’s time to be patient. Give ‘em a few good stirs, and go ahead and “accidentally” let your finger slip and hit the chocolate coated rim of the bowl.
It will take a good 10-12 minutes for the chips to start melting, but I promise…eventually you’ll end up with a smooth, creamy chocolate.
By now, it’ll probably be about time to take your graham cracker + butter mixture out of the oven.
It’s ok to stare in amazement, then continue on.
Pour your melted chocolate over the toffee-covered graham crackers and spread evenly.
I also sprinkled my dark chocolate layer with a little sea salt. If you have some on hand, go for it.
Chill completely in the refrigerator for about 30 minutes. Cut into bars (they won’t break perfectly) snag one (or three) for yourself, then immediately put the rest in the freezer.
Or share them with friends.
Otherwise, you’ll be making a new batch quicker than you can say “flippin’ fantabulous!” 
Dark Chocolate Turtle Graham Bars
(recipe from Food Network’s Day 6 of “12 Days of Cookies”)
Ingredients:
- Approximately 12-14 graham crackers (if each graham cracker is 5″ x 2.5″)
- 1 cup (2 sticks) unsalted butter
- 1 cup packed brown sugar
- 1 cup chopped pecans
- Kosher salt, to taste
- 12 oz. bag dark chocolate chips
Directions:
Preheat the oven to 350 degrees F.
Line a rimmed baking sheet with a silicone mat. Arrange the graham crackers in a single layer on the lined baking sheet.
Put the butter, brown sugar, pecans, and a pinch of salt in a saucepan and bring to a boil. Boil for 2 to 3 minutes, stirring constantly. Pour the butter mixture evenly over the graham crackers and bake for 15 minutes. Remove and set aside.
Meanwhile, melt the chocolate in a glass bowl placed over simmering water. Pour the chocolate over the toffee-covered graham crackers and spread evenly. Chill completely in the refrigerator for about 30 minutes. Cut into bars.
ENJOY!
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