SWEET-IN-BETWEEN GRAHAM CRACKER BARS
32 (2 1/2 x 2 1/2 inch) graham cracker squares 1 c. graham cracker crumbs 1/2 c. sugar 1/2 c. firmly packed brown sugar 1/2 c. butter 1/2 c. milk 1 c. (6 oz.) miniature semi-sweet chocolate chips
1/4 c. butter 2 tbsp. brown sugar 1 1/2 c. powdered sugar, sifted 2 to 3 tbsp. milk 1/2 tsp. vanilla
Grease bottom only of 13x9 inch pan. Arrange 15 graham cracker squares to cover bottom of prepared pan. (Cut to fit.)
In medium saucepan, combine graham cracker crumbs, sugar, 1/2 cup brown sugar, 1/2 cup butter and 1/2 cup milk. Bring to boil over medium heat; boil 5 minutes, stirring constantly until mixture thickens. Remove from heat; spread hot mixture evenly over graham crackers in pan. Sprinkle with chocolate chips; press lightly into filling. Arrange remaining graham cracker squares over filling.
In small saucepan, melt 1/4 cup butter; remove from heat. Add 2 tablespoons brown sugar; stir until well blended. Add remaining frosting ingredients, adding enough milk to have the desired consistency; blend until smooth. Spread over bars. Refrigerate until firm. Cut into bars. Keep refrigerated. Makes 48 bars.