Like so many other sweets, the end result of these is so much greater than the sum of it parts. I made a few substitutions to the original recipe...and I thought the end result tasted more like toffee than butterscotch, so I just rewrote it and linked the original. Finally, I didn't count how many graham crackers I used...just fill your baking sheet; you'll have enough toppings.
Loaded Toffee Bars
adapted from marthastewart.com
1 cup chopped walnuts
1 cup shredded, sweetened coconut
1 cup semisweet mini chocolate chips
12 to 15 cinnamon graham crackers, plus more as needed
12 tablespoons unsalted butter
1/2 cup plus 1 tablespoon brown sugar
Preheat oven to 350º. Spread walnuts and coconut on baking sheet; bake until golden, 5 minutes. Cool thoroughly; toss with chocolate chips.
Line a large rimmed baking sheet with foil. (katie note: mine was 17.25x11.5) Break graham crackers into quarters; fit in pan in single layer.
In saucepan, whisk butter and sugar over medium heat until smooth; slowly and carefully pour over crackers. Bake until bubbly, 10 minutes. Sprinkle with nut topping; press gently but firmly. Cool; press fillings again, and separate rectangles.