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2 ounces graham crackers (8 crackers)
3/4 cup butter
2/3 cup splenda
3/4 cup nuts coarsely chopped
1. Preheated oven to 350°. Line a 13 x 9 x 2-inch baking pan with foil, allowing ends to hang over edge.
2. Break each graham cracker into four rectangles. Place graham crackers in a single layer in foil-lined pan; set aside.
3. In a medium saucepan over medium heat, bring butter and splenda to a boil and boil for 1 minute. Pour over graham crackers. Sprinkle with nuts.
4. Bake for 10 minutes or until bubbly and topping is no longer clear. Cool on a wire rack. Cut into rectangles to serve.
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